Turkey Soup with Root Vegetables Serves 6

For the turkey broth: 1 roast turkey carcass or 3 to 4 pounds turkey necks, backs and wings 3 celery ribs, chopped 2 carrots, chopped 1 onion, chopped ¼ bunch Italian parsley 2 bay leaves 1 dozen black peppercorns Salt

For the soup: 1 tablespoons olive oil 1 onion, chopped 2 celery ribs, in 1/3-inch dice 2 carrots, in 1/3-inch dice 1 large or 2 small parsnips, quartered lengthwise, cores removed, in 1/3 inch dice ½ pound rutabaga, thickly peeled, in 1/3-inch dice 2 cloves garlic, minced 2 tablespoons minced Italian parsley Salt and freshly ground black pepper 1 cup orzo or other pasta Freshly grated Parmesan cheese, optional

To make the turkey broth: With a heavy knife or cleaver, chop the turkey carcass into 3 or 4 pieces that will fit in a large pot. Transfer the pieces to the pot and add 3 quarts cold water. Bring to a boil over moderate heat, skimming any scum that collects on the surface. Add celery, carrots, onion, parsley, bay leaves and peppercorns. Adjust heat to maintain a gentle simmer and cook 3 hours. Cool to room temperature, then strain. Set aside 8 cups, reserving any remaining broth for another use.

To make the soup: Heat olive oil in large pot over moderate heat. Add onion and saute until softened, about 10 minutes. Add celery, carrots, parsnips and rutabaga and saute about 5 minutes longer. Add garlic and parsley and saute 1 minute to release garlic fragrance. Add reserved 8 cups turkey broth, bring to a simmer, season with salt and pepper and cover partially. Adjust heat to maintain a simmer and cook until vegetables are barely tender, about 15 minutes. Stir in orzo and cook until it is barely done, about 7 minutes. Cover, remove from heat and let stand 5 minutes.

Taste and adjust seasoning. Ladle into warm soup bowls. Pass Parmesan cheese at the table, if desired.