"Making soup from the carcass of the turkey never seems to disappoint. Adding dumplings brings a hearty deliciousness to the broth and the fresh veggies a satisfying bowl of comfort. I use orzo pasta because it can stand up in the soup without getting too soft or soggy!" - Cristina Ferrare
In a large stockpot heat the canola oil on medium high heat for two minutes, add the onions, scallions and sauté until they start to caramelize, about 5 to 8 minutes.
Add the flour and mix. Pour in the water and mix well. Add the turkey carcass, 4 carrots and 4 celery ribs cut in half, parsley, cumin, lemon juice, lemon rind and salt.
Bring to a boil then lower heat to medium low and place a lid slightly ajar over the pot and simmer slowly for 90 minutes. Strain the soup through a calendar. Discard the carcass and vegetables.
Place the strained soup back in the stockpot and let sit for 30 minutes to let the oil rise to the top and skim as much as you can off. Bring the soup back up to a gentle boil on medium high heat then lower to medium.
Cut the remaining carrots and celery into 1/4 inch pieces and add to the soup.
Add the flour, baking soda and salt into a small bowl and mix together well, add the buttermilk, 2 tbsp parsley, and 1 chopped scallion and mix just until the flour has disappeared. Don't over mix.
Drop the dumpling mixture 1 tbsp at a time into the gently boiling soup, cover completely with the lid for 20 minutes. Remove the lid and cook 20 minutes more.
Add the cooked orzo and chopped turkey meat and simmer for 5 minutes.
Ladle into hot soup bowls and garnish with remaining chopped parsley and scallions and a lemon wedge for squeezing on the side!
Boil in hot water until done. Add to the soup.