Features - Food Recipes

Turkey Soup

1 teaspoon olive oil
1 pound turkey breast cutlets, cut into 5-inch pieces
3 shallots, sliced
3 1/2 cups Chicken Stock
1 cup water
2 medium red potatoes, cut into 1/2-inch cubes
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1/2 teaspoon fresh thyme leaves plus thyme sprigs for garnish
2 whole cloves
1 teaspoon butter
Salt and pepper to taste
1. Heat the oil in a 6-quart pot over medium-high heat for 1 minute. Add the turkey and shallots and sauté until the turkey is lightly browned.
2. Stir in the stock, water, potatoes, squash, and thyme. Place the cloves in a mesh tea ball or tie them up in cheesecloth; add to the pot. Cover and bring to a boil. Reduce the heat and simmer until the turkey is cooked through and the potatoes and squash are tender, about 15 minutes. Discard the cloves. Stir in the butter. Taste and season with salt and pepper if needed. Garnish with thyme sprigs.

Yield: 4 servings

Total Time: 25 min