Turkey Soup with Ginger, Lemon, and Mint
September 23, 2009 posted by Linda Avery
by Jennifer McLagan
from Fine Cooking
(Taunton Press, 2009)
Serves 4
The combination of ginger, lemon, and mint gives this turkey soup a light, bright flavor. You could substitute cooked chicken for the turkey. if you wish.
convert Ingredients
3 leeks (white part only), sliced 1/4 inch thick (watch the demo)
4 1/2 cups turkey stock or chicken stock
2 carrots, peeled and sliced 1/4 inch thick
One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 tablespoons)
1 cup diced cooked turkey
2 tablespoon fresh lemon juice
1/2 teaspoon kosher saltturke
Freshly ground black pepper
1/4 cup finely shredded fresh mint leaves
Method
1. Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there’s no need to dry them).
2. Put the turkey stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes.
3. Add the diced turkey, lemon juice, salt, and pepper. Simmer until the turkey is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve the turkey soup immediately.
Recipe © 2009 Fine Cooking. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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