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    Turkey soup with dill cream

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    Turkey soup with dill cream

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    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.

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