Turkey soup from United States

Ingredients for Turkey soup from United States

Instructions for Turkey soup from United States

To prepare the Turkey soup from United States recipe, please follow these instructions:

Arrow and chop the onion. Rinse peberfrugten, ridding it of frøstol and seeds and cut it into cubes. Rinse pale celery and cut into narrow pieces across. Peel the carrots and cut them into cubes.

Heat the oil in a thick-bottomed pan. Stir in the flour and stir the mixture uniform. Add half of the broth bit by bit and under still whipping. Came the onion, crushed garlic, bell peppers, celery and carrots in the Pan and let it cook for low heat, covered, for about 15 minutes. Stir from time to time, since the vegetables otherwise it can set itself firmly against the bottom.

Add the rest of the broth, stirring and season with tabasco, salt and pepper. Bring contents to a boil the Pan again and let it simmer another 5 minutes. Slice the Turkey meat into strips and got it in the soup along with the frozen or drained corn. Warm the soup thoroughly.

Server soup piping hot with flutes to.

Tips:
A residual Roast Turkey can perfectly be used here. Other vegetables than those used here can be used in the soup. Variable URf.eks. with leeks, mushrooms, cauliflower or beans.