HARVEST TURKEY SOUP

HARVEST TURKEY SOUP image

Yield 4 people

Number Of Ingredients 11

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Ingredients

1 teaspoon(s) olive oil
1 pound(s) turkey breast cutlets, cut into 5-inch pieces
3 shallots, sliced
3 1/2 cup(s) Chicken Stock
1 cup(s) water
2 medium red potatoes, cut into 1/2-inch cubes
1 pound(s) butternut squash, peeled and cut into 1/2-inch cubes
1/2 teaspoon(s) fresh thyme leaves plus thyme sprigs for garnish
2 whole(s) cloves
1 teaspoon(s) butter
Salt and pepper to taste

Steps:

1. Heat the oil in a 6-quart pot over medium-high heat for 1 minute. Add the turkey and shallots and sauté until the turkey is lightly browned. 2. Stir in the stock, water, potatoes, squash, and thyme. Place the cloves in a mesh tea ball or tie them up in cheesecloth; add to the pot. Cover and bring to a boil. Reduce the heat and simmer until the turkey is cooked through and the potatoes and squash are tender, about 15 minutes. Discard the cloves. Stir in the butter. Taste and season with salt and pepper if needed. Garnish with thyme sprigs.

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