Sunday, November 10, 2013
Turkey and Rice Soup
This nice hot bowl of soup will always be welcome on one of those cold evenings to come, and it uses leftover turkey meat. Earthy root vegetables complement well this simple, fast, healthy and delicious meal. I hope you will enjoy it.
3 tablespoons unsalted butter
¾ cup celery root, peeled and diced into ¼ inch cube
1 medium leek, white and light green parts only, sliced
1 medium parsnip, peeled and diced
4 ½ cups turkey stock
1 ½ cups shredded cooked turkey
1 cup cooked rice
Salt and pepper to taste
Melt butter in the medium pot, over medium-high heat. Add vegetables, and cook for about 2 minutes, stirring occasionally.
Add stock and cook for about five minutes, until vegetables are soft.
Stir in turkey and rice, and cook until heated through. Season with salt and pepper to taste, and serve.
Garnish with finely chopped flat leaf fresh parsley, and serve with slices of French bread.
Inspired by a recipe found in “Martha Stewart Living”, November 2008. Reduce the amount of butter to one tablespoon for an even healthier version of this recipe.