Hearty Turkey Soup Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Bentley's Entertainment Complex
1 oz corn oil
8 oz onion, medium dice
8 oz carrots, medium dice
8 oz celery, medium dice
4 oz potato, medium dice
4 oz zucchini, medium dice 2 oz green cabbage, sliced thin
2 oz rutabaga, medium dice
3 quarts turkey stock
12 oz turkey, diced
8 oz tomatoes, diced
4 oz corn
4 oz green peas
chopped parsley to taste
salt and white pepper to tastefresh ground black pepper to taste
Sweat onions, carrots and celery in oil until tender. Add rutabaga, potatoes, tomatoes, zucchini and cabbage, then sweat briefly.
Add turkey stock. Bring to a boil and simmer 10 minutes. Add turkey meat and corn and simmer until flavors develop, about 15 to 20 minutes.
Add green peas and season to taste.
Serve as soup course or as an entree.
Garnish with chiffonade of basil leaves. Copyright © 2009, WNEP-TV
1 oz corn oil
8 oz onion, medium dice
8 oz carrots, medium dice
8 oz celery, medium dice
4 oz potato, medium dice
4 oz zucchini, medium dice 2 oz green cabbage, sliced thin
2 oz rutabaga, medium dice
3 quarts turkey stock
12 oz turkey, diced
8 oz tomatoes, diced
4 oz corn
4 oz green peas
chopped parsley to taste
salt and white pepper to tastefresh ground black pepper to taste
Sweat onions, carrots and celery in oil until tender. Add rutabaga, potatoes, tomatoes, zucchini and cabbage, then sweat briefly.
Add turkey stock. Bring to a boil and simmer 10 minutes. Add turkey meat and corn and simmer until flavors develop, about 15 to 20 minutes.
Add green peas and season to taste.
Serve as soup course or as an entree.
Garnish with chiffonade of basil leaves. Copyright © 2009, WNEP-TV
