Vegetable soup with turkey
Description
Hearty and aromatic soup. It's convenient to use turkey wing for soup. The shoulder part can be used to prepare a stew for a main course or dinner, while the lower part is perfect for making broth. You can add any vegetables to the soup according to your taste. I don't recommend making a sauté or roux, as they will add unnecessary calories and mask the delicate flavor of fresh vegetables. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Boil the broth. Place the chicken wing in cold water, bring to a boil, and skim off the foam. Reduce the heat to a minimum and simmer the broth until the meat is tender, about an hour. Season with salt to taste. Remove the meat, take it off the bone, and shred into small pieces. Set aside for now.
- 3
Step 3
Drop the sliced potatoes into the boiling broth and cook for 5 minutes.
- 4
Step 4
Add sliced carrots, celery stalks, frozen peas, and chopped white part of green onions. Optionally, add a pinch of sugar to enhance the color and flavor of the vegetables. Cook for 5 minutes.
- 5
Step 5
Add the cauliflower, separated into small florets, to the soup. Bring to a boil and cook for 1 minute. Season with salt and pepper to taste. Turn off the heat. Add half of the chopped green onion and marjoram. Stir the soup, cover, and let it steep for 10 minutes.
- 6
Step 6
Pour the soup into bowls and sprinkle with the remaining green onions.
- 7
Step 7
Ready. Serve with herbs.