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| Turkey and Vegetable Soup
1 3/4 pounds of uncooked turkey meat
2 tablespoons of vegetable oil
2 quarts of hot water
1 teaspoon of salt
1 onion
1 stalk celery
2 carrots, sliced into thin rounds
1 kohlrabi, peeled and diced
3/4 cup of green beans, cut into pieces
3/4 cup of shelled peas
3/4 cup of cauliflower florets
1/8 teaspoon of freshly ground black pepper
1 teaspoon of soy sauce
Chopped chervil for garnish |
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Brown turkey meat in oil in large saucepan. Add water and salt and bring to a boil. Add onion and celery, simmer for 1 hour. Skim soup as needed during the first 30 minutes of cooking time, then cover pan partially, allowing some steam to escape. Remove turkey, onion, and celery from broth by pouring broth through a sieve. Dice turkey and discard vegetables. Return broth to pan. Add carrots, kohlrabi, beans, peas, and cauliflower, and simmer for 15 minutes. Return turkey to soup and cook until heated through. Season with pepper and soy sauce. Sprinkle with chopped chervil and serve. Serves 4.
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