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home > recipes > soups > turkey, chestnut and barley soup
from US Cooking Time: 2 hours Number of Servings: 8 Preparation Time: 45 minutes Ingredients 2 pounds cooked turkey breast (boneless) 3 large carrots, peeled and chopped 4 large turnips, peeled and chopped 4 large celery stalks, chopped 6 ounces pearl onions, peeled 1 cup pearl barley 8 ounces Brussels sprouts, halved or chopped 1 cup coarsely chopped chestnuts 1/4 cup chopped fresh parsley Stock 1 turkey carcass (from at least a 12-pound bird) or 5 pounds turkey parts, on bone 1 large yellow onion, peeled and quartered 2 large celery stalks, coarsely chopped 10 sprigs each fresh parsley and thyme 1 large bay leaf 12 black peppercorns 1 teaspoon salt 1. Begin by making the stock. Break up the turkey carcass, discarding any skin, and place in an 8-quart stockpot. Add enough cold water to cover (about 12 cups), and bring to a boil over high heat; skim off any foam with a slotted spoon. Add the remaining ingredients for the stock and return to a full boil. 2. Lower the heat and simmer the stock gently, uncovered, for 1 1/2 hours. Strain and discard the bones and vegetables (you need 9 cups stock). Skim off any fat and return the stock to the stockpot. 3. To make the soup, return the stock to a boil. Remove the skin from the turkey breast and cut the turkey into bite-size pieces (you need 6 cups). Add the turkey to the stockpot, along with the carrots, turnips, celery, onions, and barley. Simmer the soup, uncovered, until the barley is tender, about 30 minutes. 4. Add the sprouts and chestnuts and simmer just until the sprouts are crisp-tender, about 5 minutes. Sprinkle with the parsley and serve steaming hot. Per serving: Calories 302, fat 2 g, saturated fat 0 g, cholesterol 95 mg, sodium 347 mg, carbohydrate 33 g, fiber 6 g, sugars 8 g, protein 3 g

Turkey, Chestnut and Barley Soup


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list all recipes by AMANDA (175)


   

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keyword: turkey,
keyword: chestnut
keyword: barley
recipes for soups
recipes by amanda
Email Address:
(posted November 28, 2009)

from US

Cooking Time: 2 hours
Number of Servings: 8
Preparation Time: 45 minutes

Ingredients
2 pounds
cooked turkey breast (boneless)
3 large carrots, peeled and chopped
4 large turnips, peeled and chopped
4 large
celery stalks, chopped
6 ounces pearl onions, peeled
1 cup
pearl
barley
8 ounces
Brussels
sprouts, halved or chopped
1 cup coarsely chopped chestnuts
1/4 cup chopped fresh
parsley

Stock
1
turkey carcass (from at least a 12-pound bird) or 5 pounds turkey parts, on bone
1 large yellow
onion, peeled and quartered
2 large
celery stalks, coarsely chopped
10 sprigs each fresh
parsley and thyme
1 large
bay leaf
12 black peppercorns
1 teaspoon
salt

1. Begin by making the
stock. Break up the
turkey carcass, discarding any skin, and place in an 8-quart stockpot. Add enough cold water to cover (about 12 cups), and bring to a boil over high heat; skim off any foam with a slotted spoon. Add the remaining ingredients for the stock and return to a full boil.

2. Lower the heat and
simmer the stock gently, uncovered, for 1 1/2 hours. Strain and discard the bones and vegetables (you need 9 cups stock). Skim off any fat and return the stock to the stockpot.

3. To make the
soup, return the stock to a boil. Remove the skin from the
turkey breast and cut the turkey into bite-size pieces (you need 6 cups). Add the turkey to the stockpot, along with the carrots, turnips, celery, onions, and barley. Simmer the soup, uncovered, until the barley is tender, about 30 minutes.

4. Add the
sprouts and chestnuts and simmer just until the sprouts are
crisp-tender, about 5 minutes. Sprinkle with the parsley and serve steaming hot.

Per serving: Calories 302,
fat 2 g, saturated
fat 0 g, cholesterol 95 mg, sodium 347 mg, carbohydrate 33 g, fiber 6 g, sugars 8 g, protein 3 g



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