Dining Mosaic, Turkey Soup

Dining Mosaic’s Turkey Soup with Kerrygold Irish Butter

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Autumn has arrived! It’s time for jumpers, plaid, pumpkin spice everything, and warm, delectable, delicious soup. Soup that warms the tummy is soup that warms the soul!

That’s why I decided to make a ridiculously delicious homemade turkey soup complete with carrots, turkey, turnips, potatoes, and a hint of crushed red pepper, among other beautiful and tasty ingredients.

This soup, while robust and bold, is incredibly simple to make.

The flavour of the turkey is something that really makes this soup what it is, and there’s a special way to extract that tastiness from the turkey and nicely infuse it into the soup.

All you have to do is brown the turkey and deglaze the pan — trust me, it works wonders.
When deglazing I usually use a Pinot Grigio, but you’ll achieve the same result by using a Chardonnay or a Sauvignon Blanc.

The golden colour of the broth and the bright orange carrots alongside the hearty green celery and other colourful ingredients also help to make this dish an incredible yet simple feat that is both aesthetically and texturally beautiful. Besides, it’s so yummy!

The other secret is the generous amount of Kerrygold Irish Butter which lends a burst of flavour and creaminess.

It truly invigorates all of your senses.

Let’s get to work!

Turkey soup, ingredients
The essentials: diced turkey breast (or buy a turkey breast and dice it up nicely), carrots (diced), an onion (diced) a turnip, celery, and potatoes (diced, diced, and thickly diced).  You’ll also need two pints of unsalted chicken broth, herbs de provence, and fresh parsley for garnishing.

Kerrygold Irish butter, olive oil
Take two tablespoons of Kerrygold Irish Butter and two tablespoons of olive oil and heat in a large, heavy-bottomed pot.

Turkey, browning
Once hot, add the diced turkey breast. Sprinkle a generous amount of salt and pepper on the turkey and brown on all sides.

Onions, deglazing

Remove the turkey and place aside on a dish. Add the onion, a bit more salt and pepper, and a tablespoon of herbs de Provence and cook for about two minutes.

Next you’ll add the wine and deglaze the pot, scraping up each and every decadent brown bit, packed with flavour, from the bottom of the pot. Bring to the boil. Once reduced by half, add the potatoes, turnips, carrots, and celery.

Turkey soup, herbs de provence, dining mosaic
Now add the two pints of chicken broth and a pint of water and bring to the boil.

Once boiling, reduce heat to low and simmer for three hours, adding water as needed.

Turkey soup
Yum! Doesn’t that look tasty? I adore the texture and colour of this beautiful soup.

Kerrygold Butter, Turkey soup, dining mosaic
Let’s bowl it up! Add about four tablespoons of chopped fresh parsley to the soup in the pot but also put some in the bowl so it looks pretty.

Turkey soup, parsley, Kerrygold Irish Butter
Also add a generous, lovely, and delicious tablespoon (or more) of grated Parmesan cheese!

Turkey soup
Doesn’t that look beautiful? Step back from your bowl and admire your creation. Be astounded. Yes, you created that beauty. Go, you!

Looking for more from Dining Mosaic? Try the Ribena Avocado and Feta Salad or the popular Green Chilli Chicken Jalfrezi!

Dining Mosaic’s Turkey Soup with Kerrygold Irish Butter

Dining Mosaic’s Turkey Soup with Kerrygold Irish Butter

Ingredients

  • 500g diced turkey breast (or buy a turkey breast and dice it up nicely)
  • 2 carrots (diced)
  • 1 onion (diced)
  • 1 turnip (diced)
  • 1 celery stalk, chopped
  • 2 pints of unsalted chicken broth
  • herbs de provence
  • 2 tbsp Kerrygold Irish Butter
  • fresh parsley for garnishing
  • splash of wine for deglazing

Instructions

  1. Take two tablespoons of Kerrygold Irish Butter and two tablespoons of olive oil and heat in a large, heavy-bottomed pot.
  2. Once hot, add the diced turkey breast. Sprinkle a generous amount of salt and pepper on the turkey and brown on all sides.
  3. Remove the turkey and place aside on a dish. Add the onion, a bit more salt and pepper, and a tablespoon of herbs de Provence and cook for about two minutes.
  4. Next you’ll add the wine and deglaze the pot, scraping up each and every decadent brown bit, packed with flavour, from the bottom of the pot. Bring to the boil. Once reduced by half, add the potatoes, turnips, carrots, and celery.
  5. Now add the two pints of chicken broth and a pint of water and bring to the boil.
  6. Once boiling, reduce heat to low and simmer for three hours, adding water as needed.
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