Turkey & Vegetable Soup

Name: Turkey & Vegetable Soup
Cuisine: American
Ingredients: 1 tablespoon butter; 1 tablespoon vegetable oil; 2 sticks celery, finely diced; 1 large leek, sliced finely; 3-4 carrots, peeled and chopped into dice; 1 teaspoon finely chopped rosemary leaves; 2 tablespoons freshly chopped parsley; 1 tablespoon freshly chopped sage leaves or 1 teaspoon dried; 1 or 2 bay leaves; 75g white long grain rice; 1.5-2 Litres hot turkey or chicken stock; Around 200g leftover turkey, shredded into bite size pieces; salt and freshly ground black pepper

3 steps

Updated at: Tue, 01 Oct 2024 15:35:29 GMT

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Ingredients

8 servings

1 tablespoonbutter

1 tablespoonvegetable oil

2 stickscelery

peeled and chopped into dice

1 teaspoonrosemary leaves

finely chopped

2 tablespoonsparsley

freshly chopped

1 tablespoonsage leaves

freshly chopped 1 teaspoon dried

1bay leaves

75gwhite long grain rice

1.5 Litresturkey stock

hot, or chicken

200gturkey

leftover, shredded into bite size pieces

salt

freshly ground black pepper

Instructions

Step 1

Gently heat the butter and oil in a large saucepan. When the butter has melted, add the leeks, celery , carrots, and chopped herbs, add a little salt and pepper, place a lid on and sweat the vegetables over a very low heat for about 10-15 minutes, or until they have softened.

Step 2

Once the vegetables have softened, pour in the hot stock, add the rice, bay leaves and leftover turkey, pop a lid on the pan and simmer on a low-medium heat for about 15-20 minutes or until the rice is tender.

Step 3

Check the soup for seasoning before serving.