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Turkey Vegetable Soup Recipe
|Water||6 Cup (96 tbs)|
|Potatoes||1⁄2 Cup (8 tbs)|
|Thick bread slices||4|
Serving size: Complete recipe
Calories 1931 Calories from Fat 899
% Daily Value*
Total Fat 102 g156.7%
Saturated Fat 53.7 g268.3%
Trans Fat 0 g
Cholesterol 312.5 mg
Sodium 1700.9 mg70.9%
Total Carbohydrates 199 g66.2%
Dietary Fiber 21.9 g87.5%
Sugars 33.9 g
Protein 63 g125.7%
Vitamin A 409.7% Vitamin C 159%
Calcium 52.1% Iron 93.2%
*Based on a 2000 Calorie diet
Trim and chop the celery.
Wipe the turkey wings and put into a saucepan with the prepared vegetables, water and seasoning.
Bring to a boil, skim off any scum, cover and simmer for 45 minutes.
Peel potatoes and cut into 1/2 inch cubes, trim and slice leeks.
Lift turkey wings out of pan with a slotted spoon and leave to cool slightly.
Add potatoes and leeks to the soup and simmer for 5 minutes till vegetables are tender.
Remove the skin and bones from the turkey wings and cut the meat into strips.
Add to the soup and reheat gently.
Meanwhile, remove the crusts from bread and cut into cubes.
Melt butter in a skillet, add the bread and fry till golden all over.
Drain croutons on paper towels.
Taste soup and adjust seasoning.
Pour into a warmed tureen and sprinkle with croutons.