2 turkey legs, bones in
5-6 c. chicken stock
2 large leeks, chopped
1 large onion, chopped
4 cloves garlic, chopped
3 carrots, thinly sliced
1/2 c. Italian parsley, chopped
2 bird peppers, thinly chopped (optional - if you want it hot)
salt, to taste
pepper, to taste
1. Combine turkey legs, onion, garlic, chicken stock and dark green part of the leek leaves in a large soup pot. Add enough water to cover it all. Set the stove to medium-high and let it simmer for about an hour, or longer if able to.
2. Strain the stock and reserve it. Take all pieces of turkey off the bones and place it in the stock, discard the onions, garlic, bones and dark green leek. Put the stock and meat back in the pot and add the carrots, the rest of the leek thinly sliced, parsley and salt or pepper to taste. Let it simmer until the veggies can be pierced by a fork.
3. Pray. Eat. Enjoy with friends, never eat soup alone on a rainy day.