Autumn Turkey Soup
Author: Chef Eli
Recipe type: Main Course
- 2 tbsp EVOO
- 2 turkey thighs
- 1 medium Spanish onion, roughly chopped
- ¼ cup white wine
- 4 large carrots, peeled and roughly chopped
- 4 parsnips, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups swiss chard, roughly chopped
- 1 tbsp fresh sage leaves, roughly chopped
- 1 tbsp fresh thyme leaves, roughly chopped
- 6 cups low sodium vegetable stock
- Salt and pepper to taste
- In a large pot, sear the turkey thighs in EVOO until fat renders from the skin (approximately 5 minutes per size.)
- Add onions to the pot and sauté for approximately 5 minutes. '
- Deglaze the pan with white wine making sure to scrape the bits from the bottom of the pan.
- Add carrots, parsnips, celery, sage, thyme, stock, salt, and pepper. Simmer for 50 minutes.
- Remove turkey thighs and shred the meat with two forks. Return the meat to the soup without the bones.
- Add swiss chard and remove soup from heat.
- Feel free to garnish with chopped sage and thyme. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/autumn-turkey-soup/
3.4.3177