Makes 8 servings
• Yields 10 cups
• This light, healthy soup tastes delicious and is simple to prepare.
|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|
• 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