Turkey Soup with Vegetables and Herbs
Essential Ingredient:
Turkey leftovers
500g cooked turkey, diced or shredded

25g butter

1 large carrot, peeled and sliced

1 onion diced

1 leek sliced

1 celery stick sliced

50ml white wine

1 litre chicken stock

2 tsp dried thyme

100g lentils


To serve:
Fresh crusty bread and butter.
Possibly the ultimate remedy for the common cold.
  1. Melt butter in a large saucepan. Add onion, carrot, leek and celery. Cook for a few minutes until golden.
  2. Stir in the wine and chicken stock. Bring to the boil. Lower heat and simmer for about 30 minutes.
  3. Add the lentils and thyme and cook for a further 30 minutes until tender, stirring occasionally.
  4. Add the turkey and seasoning to taste. Heat through until the turkey is piping hot and serve.
  5. Please ensure turkey is piping hot before serving.
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