Ginger and Mint Turkey Soup

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DELICIOUS

Description

Recipe and photo reprinted, with permission, from the “Washington Post”.

 

http://www.washingtonpost.com/wp-srv/artsandliving/foodanddining/recipes/search/

Ingredients

15 Large leeks, root ends and green parts discarded
3-Inch piece ginger root, peeled
20 Mint leaves, finely chopped
10-12 Medium carrots, peeled and trimmed
5 Quarts TURKEY STOCK
6 Cups COOKED or PULLED TURKEY, diced
1/2 Cup freshly squeezed lemon juice
12 Ounces dried udon noodles, broken into small pieces
1 Teaspoon kosher salt
To Taste freshly ground black pepper
* Click to ingredient to choose one

Directions

1
Cut the white parts (only) of the leeks crosswise into 1/4-inch slices. Separate and soak in a large bowl of cold water for about 10-15 minutes, gently swishing once or twice to help dislodge any grit. Remove cleaned leeks with a slotted spoon.
2
Meanwhile, cut ginger into matchsticks. Cut carrots crosswise into 1/4-inch slices.
3
Heat the turkey stock in a stockpot over medium-high heat. Bring almost to a boil, then reduce the heat to medium and cover; cook for 5 minutes.
4
Add leeks, carrots and ginger. Cover and gently simmer for 5 minutes. Then add turkey, lemon juice, udon noodles, salt and pepper to taste.
5
Cook for 4 to 7 minutes or until the turkey is heated through and the noodles are tender.
6
Taste and adjust seasonings as needed. Hold warm for service.
7
Per order, add mint and serve immediately.