It’s Saturday; therefore it is soup day in Jamaica. I boiled an old-time favourite soup—Turkey Neck Soup. Turkey neck soup is best serve hot, also see Jamaican brown stew turkey neck recipe
Happy #2016, massive and crew.
2 lbs. turkey neck, visible fats removed, washed
6 cups of water
2 medium-sized carrots, peeled, washed, cut into chunks
1/2 lb. pumpkin, peeled, washed, cut into chunks
2 large Irish, peeled, washed, cut into chunks
1 1/2 cups flour to make dumplings
A pinch of salt, to make dumplings
1/2 tsp. salt to boil with turkey’s neck
1pk. cock flavoured soup mix
1 stalk scallion
1 whole green hot pepper
Piece of thyme
*Turkey meat does not easily absorb salt; the neck is not different. I boiled the turkey’s neck with 1/2 tsp. salt in 4 cups of water over high heat.*
- In a large pot, pour 4 cups of water. Put the pot on high heat. Bring the water to a boil, add the turkey’s neck and 1/2 tsp. salt, boil until cooked (about 1 hour).
- After 1 hour, the water is reduced. Pour 2 cups of water into the pot and add the vegetables; carrots, pumpkin and Irish, cook vegetables for 20 minutes.
- Meanwhile, in a bowl, add the flour and the pinch of salt. Use a small amount of water to mix the flour into a dough. Cover and set aside. (allow the dough to rest)
- When the water reduces to about 2 cups, add the dumplings and stir to prevent sticking. Add the scallion, thyme, hot pepper and the cock flavoured soup mix, stir.
- Lower the heat and simmer the soup for 2 minutes. Taste the soup and add more salt if needed. Cover the pot and continue simmering the soup until it reaches to the right consistency (about 10 minutes more). Remove from heat and serve hot.