Baked Turkey And Lentil Soup

Ingredients:
Butter 2tbsp, Large carrot chopped, 1pcs Onion chopped, 1pcs leek white part only chopped
1pcsCelery stick chopped ,Mushrooms chopped, 115gm, White wine¼ cup, Chicken stock
5 cup,Dried thyme ¼ tsp, Bay leaf 2, Lentils ½ cup, Baked turkey meat, cut into dice cube75gm
Salt and freshly ground black pepper as needed .

Preparation:
Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms. Cook for 3-5 minutes until golden.Stir in the wine and chicken stock. Bring to the boil and skim off any foam that rises to the surface. Add the thyme and bay leaf. Lower the heat, cover and simmer gently for 30 minutes. Add the lentil and continue cooking, covered, for a further 30-40 minutes until they are just tender. Stir the soup occasionally. Add the turkey and season to taste with salt and pepper. Cook until just heated through. Ladle into bowls and serve hot.

Thai Style Chicken Soup

Ingredients:

1 Tsp oil, 1 or 2 Fresh red chillies seeded and chopped, 2 Garlic cloves crushed, 2 Large leek sliced, Chicken stock as required, 600ml Coconut milk, 500 gms Skinless boneless chicken cut into bite size pieces, 2Tbsp of thai fish sauce, 1 Lemon grass stalk, split, 1 Tbsp Fresh ginger root finely chopped,1 Tsp of sugar, Kaffir lime leaves,100 gms Frozen peas, 3 Tbsp of fresh coriander chopped.

Preparation:

Heat the oil in a large sauce pan, add garlic, chillies and add add leek, Put stock and stir it, Add cocnut milk bring it to boil, Add chicken , fish sauce, lemon grass, ginger , sugar, and lime leaves. Add peas, Lower the heat and simmer, covered for 10 to 15 mins until the chicken is tender, stirring Occasionally. Remove the lemon grass, add coriander and stir it, and serve soon

Eastern European Chick Peas Soup

Ingredients:

Chick-peas soaked over night 500gms, vegetable stock 2 litres, 3 Large Potatoes cut into bite size chunks, Olive oil 4 tbsp, Fresh Spinach leaves 250 gms, salt & freshly ground black pepper to taste, Spicy chicken or beef sausages.

Preparation:

Drain the chick-peas and rinse under cold water, Place in a large pan with vegetable stock,Bring it to boil,then reduce the heat and cook gently until the chick-peas is cooked, Add the potatoes, Olive oil, salt & pepper to taste, cook until potato is tender, Add roughly cut spinach and cooked sausages, Now ready to serve.