turkey minestrone

Turkey minestrone

POULTRY MAIN DISH RECIPES

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A warm and encouraging turkey soup recipe to effectively utilize your Christmas extras. Simple to plan and low fat, this soup is an ideal post-Christmas jolt of energy

Cooking Ingredients

    • 2 tsp olive oil
    • 100g smoked bacon lardons
    • 1 red onion, finely cleaved
    • 1 carrot, finely cleaved
    • 1 celery stick, finely cleaved
    • 2 garlic cloves, finely cleaved
    • 2 straight leaves
    • 2 thyme branches
    • 300g celeriac (or some other root veg), cut into solid shapes
    • 200g potato, cut into solid shapes
    • 400g can borlotti beans, depleted and flushed
    • 1 ½l chicken stock or turkey stock, (new is ideal)
    • 350g cooked turkey
    • 100g orzo
    • 75g wavy kale, destroyed

Cooking Direction

    Strategy
    Stage 1
    Heat 1 tsp of oil in a huge pan. Add the bacon and sear over a medium-to-high intensity for 4-5 mins or until brilliant, then, at that point, put away.

    Stage 2
    Put the leftover oil, the onion, carrot, celery and a spot of salt in the dish. Cook delicately over a low intensity for 8-10 mins, blending sometimes, until the veg is delicate yet not hued. Add the garlic and spices, and cook for 2 mins more

    Stage 3
    Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the bubble, then stew, revealed, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.

    Stage 4
    Not long prior to serving, tip in the kale, give everything a decent mix and return to the intensity for around 2 mins or until the kale has shriveled.