Turkey soup with dill cream


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.

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

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1158.968kJ
Fat 16.3g
Saturated Fat 9.8g
Carbohydrate 23.2g
Sugars 4g
Salt 2.7g

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2 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu Nov 08 11:09:00 GMT 2012.