Save to your scrapbook
Turkey soup with dill cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1.8 litres turkey or chicken stock
100g pearl barley
1 large carrot, diced
1 large leek, trimmed and sliced
150g waxy potatoes, peeled and cut into small cubes
40g kale, tougher ribs removed, shredded
100g cooked turkey or chicken, in small chunks or shreds
170ml tub double cream
1 x Juice of 1 lemon
1 x ½ x 20g pack fresh dill, chopped
1. Pour the stock into a large saucepan with the barley and carrot and bring to the boil. Turn the heat down and simmer for 15 minutes. Add the leeks, potatoes and seasoning and simmer for another 30 minutes, adding the kale and turkey for the last 5 minutes of cooking time. Check the seasoning.
2. Mix the cream with the lemon juice and dill. Serve each bowl of soup topped with a generous swirl of the dill cream.
Typical values per serving:
This recipe was first published in November 2012.