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 .
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.
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.
No comments:
Post a Comment