| Turkey Prep |
| 2 Tablespoons extra virgin olive oil |
| 1-1/2 Pounds TURKEY TENDERLOINS |
| 1 cup minced white onion |
| 1 Medium red bell pepper, seeded and minced |
| To Taste salt and coarsely ground black pepper |
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- In a large heavy skillet, heat olive oil. Pat tenderloins dry with a clean paper towel. Sauté turkey, onion and red pepper in oil for 7 to 8 minutes or until no longer pink. Add salt and pepper to taste.
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| Soup Mixture |
| 1 Tablespoon olive oil |
| 1/2 Cup diced celery |
| 1 Cup peeled and diced carrot |
| 1 Clove garlic, minced |
| 2 Tablespoons minced white onion |
| 5 Medium yellow peppers, seeded and diced |
| 2 Medium potatoes, peeled and diced |
| 2 Cups TURKEY STOCK or low-sodium chicken stock |
| 1 Pinch red pepper flakes |
| 2 Teaspoons salt |
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- Heat oil in a large stockpot on low. Sauté celery, carrot, garlic and onion for approximately 10 minutes, or until vegetables are soft.
- Add yellow peppers, potatoes, turkey stock, salt and red pepper flakes.
- Simmer for 15 to 20 minutes, until potatoes are tender.
- Cool for 10 minutes. Purée the soup in a food processor (or blender) until smooth and then return to the pot to keep warm.
- Cut cooled turkey into bite-sized chunks. Add to soup.
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| Service |
| 1 Teaspoon olive oil |
| 1 Tablespoon minced and seeded red bell pepper |
| 6 Medium bread bowls |
| 2 Tablespoons grated Parmesan cheese |
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- In a small pan, heat olive oil and sauté red bell pepper over medium heat until just softened.
- Ladle soup into bread bowls and garnish with sautéed red pepper and Parmesan.
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