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Shady Brook Farms Turkey white onion red bell pepper extra-virgin olive oil salt ground pepper celery carrot garlic yellow peppers potatoes chicken salt red pepper Parmesan cheese
Viewed: 26 - Published at: 8 years agoIngredients
- 1 package Shady Brook Farms(R) Turkey Breast Tenderloins or approximately 1.4 lbs leftover whole turkey
- 1 white onion minced, reserve 2 tablespoons
- 1 red bell pepper minced, reserve 1 tablespoon
- 3 tablespoons extra-virgin olive oil + 1 tsp.
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper coarse
- 1/2 cup celery diced
- 1 cup carrot diced
- 1 clove garlic minced
- 5 yellow peppers seeded, diced
- 2 potatoes medium, peeled, diced
- 15 ounces chicken stock
- 1 tablespoon salt
- 1 pinch red pepper flakes
- 2 tablespoons grated Parmesan cheese
Method
- In a skillet, saute turkey, onion and red pepper in 2 tablespoons olive oil for 7 to 8 minutes or until no longer pink. Add salt and pepper to desired flavor. Set aside to cool.
- Heat 1 tablespoon of the oil in a large stockpot on low. Saute celery, carrot, garlic and 2 tablespoons onion for approximately 10 minutes, or until vegetables are soft. Add the yellow peppers, potatoes, stock, salt and red pepper flakes. Simmer for 15 to 20 minutes, until potatoes are tender.
- Cool for 10 minutes, puree the soup in a food processor (or blender) until smooth and then transfer back to the pot to keep warm.
- Cut cooled turkey into bite-sized chunks, add to soup.
- In a small pan, saute teaspoon olive oil and remaining 1 tablespoon red bell pepper over medium heat until just softened.
- Ladle the soup into bread bowls and garnish with sauteed red pepper and grated Parmesan cheese.
