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Turkey Soup with Ginger, Lemon & Mint

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Serves four.

Yields 5 cups.

The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked chicken for the turkey.

  • 3 leeks (white part only), sliced 1/4 inch thick (to yield 2 cups)
  • 4 1/2 cups turkey stock  
  • 2 carrots, peeled and sliced 1/4 inch thick
  • One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
  • 1 cup diced cooked turkey
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. kosher salt
  • Freshly ground black pepper
  • 1/4 cup finely shredded fresh mint leaves

Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there's no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes. Add the diced turkey, lemon juice, salt, and pepper. Simmer until the turkey is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve immediately.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 1; Protein (g): 15; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 19; Polyunsaturated Fat (g): 1; Sodium (mg): 330; Cholesterol (mg): 25; Fiber (g): 3;

Photo: Scott Phillips

This soup was outstanding. I, too, made the recipe as written just with somewhat larger quantities. I had been looking for a different turkey soup to make and this totally fit the bill. Refreshing from the lemon juice with a nice ginger jolt. Definite keeper. I will say that I don't think it would be nearly as good without the homemade turkey stock.

Very flavorful soup. I enjoyed it and made it without altering the recipe. I did use homemade stock.

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