Turkey Soup
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A hearty American winter soup with turkey and fair trade rice.
This is a traditional after-Thanksgiving soup, and a great way to use up turkey leftovers. The bacon can be the strips used for protecting the breast meat whilst the turkey was cooking.
It is filling winter soup, suitable as a main course, especially when served with hunks of fresh bread.
Ingredients
Method
Preparation
Top, tail, peel and chop fine the onion.
Cube the poultry, and break the bacon into small (1 cm) pieces.
Cooking
In a large sauce pan combine chicken broth, rice and onions. Bring to the boil, reduce the heat and then simmer for 40 minutes.
In a medium saucepan or Le Creuset skillet melt the margarine. Stir in the flour, salt, and pepper, and cook for 1 minute stirring until smooth and bubbly.
Slowly stir in the milk and cook until slightly thickened.
Carefully stir the milk mixture into the rice mixture, add the turkey and bacon pieces and heat gently, do not boil. Add the red wine to give a little festive colour and aroma.
Check and adjust seasoning.
To serve
Serve hot, with hunks of fresh wholemeal bread.
Variation
None necessary