My son is not a big soup fan, especially of those made with tomatoes, and every time I give him soup at lunch, he likes to emphasise that he does not want red soup…
That being said I had to think of a soup recipe that does not have to be red, with vegetables and meat and make it appealing for my little squeamish.
I wanted to try a rich, meaty soup, fully loaded with vegetables that we used to serve it in a steamy bowl during cold Winter’s days. So, since Spring is just around the corner and Winter is not gone yet, I decided to give a try to this Turkey White Soup with garlic.
I chose to make this turkey soup with garlic and sour cream and to served with hot chilli this soup is delicious and the smell of garlic is divine.
And because garlic is a good natural antibiotic which strengthen our body and helps in fighting viruses and winter colds I suggest you try this recipe.
For Turkey White soup with garlic we need the following ingredients:
- Prep Time : 30 minutes
- Cook Time : 1h 15 min
- 1.1 lb.(500g) boneless turkey or 1.45 lb.(650g) if with bone
- Red pepper - 1/2
- Medium white onion - 1
- Large carrot - 2
- Parsley root - 1
- Celery root - 1/2
- Garlic cloves - 6
- Sour cream - 9 fl.oz (250 ml)
- Egg yolks - 2
- Chopped parsley leaf - 2 tablespoons
- Water - 3.2 qt (3 l)
- Oil - 1 tablespoon
- White wine vinegar - 2-3 tablespoons
Wash the turkey meat (I used thighs with bone) and put to boil in 3.2 qt (3 l) of water in a large pot.
Add 1 teaspoon of salt, cover the pot with a lid and let the meat simmer over medium heat for about 1 hour taking care to remove the foam from the surface.
Strain the soup and set aside for later, remove the bones and skin if there and cut meat into thin strips.
Clean pepper, onions, carrots, parsley and celery, cut them into small cubes and stir fry them in 1 tablespoon oil in the same pot you used for boiling meat, enough to release their flavors, then add the meat and your strained soup and let it simmer until the vegetables are tender, about 15-20 min. Add crushed garlic and let them give one more boil.
In a separate bowl, whisk the egg yolks with sour cream. Add a cup of soup over them, mix well and add the mixture to the pot. If you don’t do the same your cream will not mix well and the soup will have an unpleasant aspect.
Finally add the white wine vinegar and salt and pepper. Serve with chopped parsley. Bon appetite!