Turkey Soup with Ginger, Lemon & Mint

Turkey Soup with Ginger, Lemon & Mint
Photo by Scott Phillips


  • 4 ½ cups turkey stock
  • ½ tsp. kosher salt
  • 3 leeks (white part only), sliced ¼ inch thick (to yield 2 cups)
  • One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
  • Freshly ground black pepper
  • 1 cup diced cooked turkey
  • 2 carrots, peeled and sliced ¼ inch thick
  • + 2 more ingredients
    • ¼ cup finely shredded fresh mint leaves
    • 2 Tbs. fresh lemon juice

Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there's no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the hea...

View full recipe at Fine Cooking


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