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Turkey Soup with Vegetables and Herbs
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Rating:
RATE 1ST
Serves: 1-2
Prep: 5min
Cook: 60min
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Essential Ingredient:
Turkey leftovers
Ingredients
500g cooked turkey, diced or shredded
25g butter
1 large carrot, peeled and sliced
1 onion diced
1 leek sliced
1 celery stick sliced
50ml white wine
1 litre chicken stock
2 tsp dried thyme
100g lentils
Seasoning
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To serve:
Fresh crusty bread and butter.
Possibly the ultimate remedy for the common cold.
Method
Melt butter in a large saucepan. Add onion, carrot, leek and celery. Cook for a few minutes until golden.
Stir in the wine and chicken stock. Bring to the boil. Lower heat and simmer for about 30 minutes.
Add the lentils and thyme and cook for a further 30 minutes until tender, stirring occasionally.
Add the turkey and seasoning to taste. Heat through until the turkey is piping hot and serve.
Please ensure turkey is piping hot before serving.
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Ingredients
Turkey Soup with Vegetables and Herbs 500g cooked turkey, diced or shredded 25g butter 1 large carrot, peeled and sliced 1 onion diced 1 leek sliced 1 celery stick sliced 50ml white wine 1 litre chicken stock 2 tsp dried thyme 100g lentils Seasoning
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