Vegetable soup with turkey and dumplings

soups 525 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Vegetable soup with turkey and dumplings
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 45
  • Calories: -
  • Difficulty: Easy
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There is perhaps no better way to unload a crowded fridge after a gala dinner than by making this hearty turkey soup. By using turkey bones for broth, you save every penny you spend on buying a poultry. Add stir-fried vegetables and herbs. If the leftover stuffing for the poultry stuffing is made with regular ingredients, just use it for tender dumplings.

Ingredients

Directions

  1. Stock: In a large saucepan, place turkey bones, onion quarters, coarsely chopped carrots and celery, crushed garlic, bay leaves, black peppercorns and add enough water to cover the bones, about 2 liters. Bring water to a boil, then reduce heat to keep it simmer and simmer for an hour. Remove from heat and strain to remove hard pieces. Pass the liquid through a fine mesh sieve and save. You should have about 10-12 tbsp.
  2. Dumplings: At this time, in a small bowl, combine the eggs, flour, 1/2 teaspoon until smooth. salt and some black pepper. Add stuffing for poultry stuffing and stir. Cover and save.
  3. Soup: Dry the pan clean with a paper towel. Heat oil in it over medium heat. Add chopped onion and garlic and sauté until soft and transparent, about 6 minutes. Add chopped carrots and celery, thyme sprigs, remaining stock and bring to a low boil. Cook vegetables until tender, about 10 minutes. With wet hands (see tip), roll the dumpling mixture into balls over a flat tablespoon and dip in the boiling soup. Cook until the dumplings come up, 3-4 minutes. Gently add turkey meat, corn, salt, pepper and cook until added ingredients are warm. Serve immediately.

Vegetable soup with turkey and dumplings



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 45
  • Calories: -
  • Difficulty: Easy

There is perhaps no better way to unload a crowded fridge after a gala dinner than by making this hearty turkey soup. By using turkey bones for broth, you save every penny you spend on buying a poultry. Add stir-fried vegetables and herbs. If the leftover stuffing for the poultry stuffing is made with regular ingredients, just use it for tender dumplings.

Ingredients

Directions

  1. Stock: In a large saucepan, place turkey bones, onion quarters, coarsely chopped carrots and celery, crushed garlic, bay leaves, black peppercorns and add enough water to cover the bones, about 2 liters. Bring water to a boil, then reduce heat to keep it simmer and simmer for an hour. Remove from heat and strain to remove hard pieces. Pass the liquid through a fine mesh sieve and save. You should have about 10-12 tbsp.
  2. Dumplings: At this time, in a small bowl, combine the eggs, flour, 1/2 teaspoon until smooth. salt and some black pepper. Add stuffing for poultry stuffing and stir. Cover and save.
  3. Soup: Dry the pan clean with a paper towel. Heat oil in it over medium heat. Add chopped onion and garlic and sauté until soft and transparent, about 6 minutes. Add chopped carrots and celery, thyme sprigs, remaining stock and bring to a low boil. Cook vegetables until tender, about 10 minutes. With wet hands (see tip), roll the dumpling mixture into balls over a flat tablespoon and dip in the boiling soup. Cook until the dumplings come up, 3-4 minutes. Gently add turkey meat, corn, salt, pepper and cook until added ingredients are warm. Serve immediately.

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