Turkey and Potato Soup
Description
The soup is simple and quick to prepare. You can use a whole shin for the broth, or just bones with leftover bits of meat. The most important thing is to remove the tendons before eating, so nothing interferes with enjoying the soup's delicate flavor. The soup is ready to serve.
Instructions
- 1
Step 1
Boil a strong turkey broth. You can use a drumstick, wing, or trimmed bones. The main rule is to cook over low heat, adding lightly roasted root vegetables halfway through cooking. Strain the finished broth, then remove the turkey meat from the bones, discarding tendons and cartilage.
- 2
Step 2
For 600 g of potatoes, use 1.5–2 liters of broth. Bring the strained broth to a boil and add potatoes cut into large cubes, preferably of a floury variety. After boiling, season with salt and cook until the potatoes are tender.
- 3
Step 3
Cut the carrots and celery into thin sticks, and slice the onions into strips. Fry the vegetables in oil until lightly golden.
- 4
Step 4
Mash the potatoes slightly with a masher, but by no means aim for a pureed consistency. Just enough to slightly thicken the soup.
- 5
Step 5
Put the turkey meat and sautéed vegetables into the soup. Bring to a boil.
- 6
Step 6
Add chopped green onions, parsley, and marjoram to the soup. Turn off the heat.
- 7
Step 7
Let the soup steep under the lid for about 15 minutes.