Two Turkey Soups

From memory, a couple of soups made with leftover Thanksgiving turkey.

Turkey Soup with Posole

Chopped onions
Chopped carrots
Chopped celery
1/2 large fennel bulb, chopped
1 poblano pepper, roasted, peeled, seeded, and chopped
Frozen 90% cooked white posole from the freezer
Turkey broth from the carcass
1 lb tomato puree from the freezer
1 tablespoon fish sauce (yes)
Cubed turkey meat


Turkey Soup with Farro

Preheat Black Chamba pot over low heat. Raise heat and saute some chopped salt pork, in some olive oil until the pork is crispy. Add some finely sliced fresh sage and saute briefly. Add 1 chopped young onion, saute until soft. Add chopped carrots and chopped celery, sautee briefly. Add 1 quart hot turkey broth and 1 pound defrosted tomato puree and 2 cups hot water. Add 1 cup presoaked farro. Bring to a boil and then simmer, covered, on lowest heat until farro is cooked, about 50 minutes. Season with 1 tablespoon fish sauce (yes again). Add cubed turkey meat and heat until warmed through. Serve with a drizzle of best olive oil.