Turkey Neck Soup – better than Chickie Soup!

I make this soup all during the year including on Passover.  It is a simple enough recipe and delivers a rich stock.  The best parts are (1) no fat to skim off (turkey neck is virtually fatless) and (2) the delectable necks themselves which you really can only serve when it’s family (or REALLY close friends) since it is a messy business to eat them but well worth your while.

Turkey Neck Soup

Use a nice sturdy 8 quart stockpot for this recipe, it should cook for a long time.  Alternatively, I purchased, not long ago, an Instant Pot and it makes fabulous soup!

3 lbs. turkey necks

1 parsnip

3 carrots chunked

2-3 kishuim (these are Israeli squash.  I think the closest I’ve seen to this overseas is summer squash.  On the internet, they call our squash Cuarzo.  They are not essential since they do not add flavor per se but add heft to the soup.  If you cannot find anything similar, you can use chunks of pumpkin instead)

2 peeled and chunked large potatoes

1 large onion (or 2 medium) quartered

1 bunch of washed and cleaned dill (this adds huge flavor, don’t skip if possible)

Thoroughly wash the necks and peel and rinse and chunk up the veggies.  Since I’m using kosher necks, they are salted and usually I do not need to add salt.  Place all the ingredients in the pot and cover with water and then some.  It will cook down and you want a fairly full pot.  Cover the pot, tilt the cover and bring to the boil, then lower heat to a simmer.  Check to make sure the water is not evaporating.  I cook this for a minimum of 2 hours.  When I make it in the Instant Pot I do it for 90 minutes low pressure.  No need to skim off foam (yet another joy).  Serve with cooked thin noodles, soup almonds, and if you dare, hunks of turkey neck.