Instructions: *Put 2 cups fresh green bean pieces in a food processor fitted with metal blade and chop to the consistency of relish.

In the safflower oil, carefully and thoroughly brown (but do not burn) the turkey carcass parts and any bits of leftover raw meat. This may take about 5 minutes or more. Add stock and water. Bring to a simmer and continue to cook for about 40 minutes, skimming occasionally. Remove the bones and meat and let them cool. Remove meat from bones and chop coarsely. Discard bones. Defat broth.

Add onion and green bean puree to the liquid and simmer over very low heat. Add potatoes and set timer for 5 minutes. Add parsley and pepper.

(*The pepper is very important here, so dont be shy about the amount. )

Add reserved turkey meat and simmer just long enough to finish cooking the potatoes. Add peas and continue cooking for just a minute or so to heat them through.

NOTES : Lees Intro: A while back I asked my butcher to slice fresh turkey breast for me to saute instead of thin veal. This soup evolved from having the raw turkey breast carcass left over.

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