Those lovely leftovers

What’s the Friday after Thanksgiving without turkey soup? Use your favorite vegetables to personalize the recipe.

Turkey Soup

Prep: 15 minutes plus overnight to chill

Cook: 5 hours

Makes: About 13 cups or 12 first-course servings.

6 carrots, peeled

3 stalks celery

Roasted turkey carcass, plus 2 cups cooked turkey meat, finely chopped

2 medium onions, each cut into quarters

5 parsley sprigs

1 garlic clove, peeled

1/4 teaspoon dried thyme

1/2 bay leaf

About 6 quarts water

1 1/4 teaspoon salt

1 cup regular long-grain rice, cooked as label directs

2 tablespoons fresh lemon juice or 1 tablespoon dry sherry

“1. Cut 2 carrots and 1 stalk celery into 2-inch pieces. In 12-quart stockpot, combine turkey carcass, carrot and celery pieces, onions, parsley sprigs, garlic, thyme, bay leaf and 6 quarts water or enough water to cover; heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer, skimming occasionally, 4 hours.

“2. Strain broth through colander set over large bowl; discard solids. Strain again through sieve into several containers; cool. Cover and refrigerate overnight.

“3. Remove and discard fat from surface of broth; measure broth and pour into 5-quart saucepot. If necessary, boil broth over high heat until reduced to 10 cups to concentrate flavor. Cut remaining 4 carrots and remaining 2 stalks celery into 1/2 -inch pieces; add to broth with salt. Heat soup to boiling. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cooked rice and turkey; heat through, about 5 minutes. Remove from heat and stir in lemon juice.

“ Each serving: About 113 calories, 10g protein, 12g carbohydrate, 2g total fat (1g saturated), 21mg cholesterol, 355mg sodium.