PRINTER-FRIENDLY VERSION
Makes 8 servings
• Yields 10 cups
• This light, healthy soup tastes delicious and is simple to prepare.
INGREDIENTS
| 6 | Leeks – white part only; sliced ¼” thick | 8 ½ cups | Turkey stock – or chicken stock |
| 4 | Carrots – peeled and sliced ¼” thick | 2 inches | Ginger roots – grated frozen |
| 2 cups | Turkey – diced | ¼ cup | Lemon – freshly squeezed |
| 1 tsp | Salt – kosher | To taste | Pepper – freshly ground |
| ½ cup | Mint – fresh; finely shredded |
METHOD
• Soak sliced leeks in a large bowl of cold water for 10 minutes. Lift & set aside leeks, ensuring to leave the grit in the bowl.
• In a large saucepan, bring to a boil the turkey stock and carrots. Cover & simmer for 5 minutes.
• Add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about 5 more minutes.
• OPTIONAL: To create a creamier liquid, set aside half of the vegetables. Puree the remaining half with the broth. Replace the vegetables & gently stir.
• 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 immediately.
Recipe courtesy of: www.finecooking.com