Spicy Turkey and Jasmine Rice Soup

Name: Spicy Turkey and Jasmine Rice Soup
Yield: Serves 8 to 10 (Makes about 3 quarts)
Ingredients: 1 , turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 , large onion, peeled and halved; 1 , large carrot, peeled and chopped coarse; 1 large rib, celery, about 4 ounces, chopped coarse; 3 medium cloves, garlic, unpeeled and smashed; 2 cups, dry white wine; 1 , bay leaf; 5 sprigs, fresh parsley leaves; 3 sprigs, fresh thyme; 1 stalk, lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife; 3/4 inch piece, fresh ginger, peeled, cut into thirds, and bruised with back of chef's knife; 2 large cloves, garlic, unpeeled and smashed; 2 , jalapeño chiles (fresh), or Thai chilies, halved lengthwise and seeds removed; 1 teaspoon, Table salt; 1 cup, jasmine rice; 2 tablespoons, minced fresh cilantro leaves; 3 tablespoons, minced fresh basil leaves; 5 , medium scallions, sliced thin

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Appears in Cook's Illustrated November/December 2000

SERVES8 to 10 (Makes about 3 quarts)

TIME5¾ hours

WHY THIS RECIPE WORKS

In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for addit...

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