Description
Despite the long list of ingredients, this soup is incredibly simple. Try it, you realize that the combination of tender Turkey, walnuts, cream and herbs and spices is pure magic! This recipe has been published online in 2009 by user Greenglazky called "Turkey Soup with nuts" and is illustrated with me in the framework of "Coloring".
Ingredients
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Turkey
300 g
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Broth
1.2 l
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Onion
1 piece
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Carrots
1 piece
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Potatoes
1 piece
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The Apium graveolens Dulce
1 piece
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Beans
100 g
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Walnuts
100 g
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Cream
150 ml
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Sage
10 piece
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Cilantro
1 coup
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Butter
50 g
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Flour
1 Tbsp
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Black pepper
-
Salt
Cooking
In a heavy-bottomed pan melt the butter and fry on it chopped stalked celery and onions.
Once the onions become transparent, add to zazharku flour and a little black pepper. Thoroughly stir and fry all together for another minute (on medium heat, so that roasting did not burn).
Prepare the other vegetables: carrots RUB on a large grater, potatoes cut into small cubes, green beans cut into too small pieces. Grind fresh leaves of sage.
Sauté in a saucepan pour the broth and increase the heat. Once the broth is boiling, put all the chopped vegetables and sage. Cook for about 15 minutes on medium heat under the lid.
Meanwhile, wash Turkey breast and cut it into small pieces.
Cleaned walnuts from the shell and break them into halves or quarters.
After the 15 minutes, add to soup, Turkey breast and nuts. Sprinkle with salt and pepper to taste, cover with a lid and cook on medium heat until cooked poultry (about 15 minutes). During this time, the nuts, too, comes to ready and will be quite soft (about as beans in the beans). It means the soup is ready!
Remove the pan from the heat, season the soup with hot cream and chopped fresh cilantro.
Consider serving small portions as the dish is very hearty.
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