Turkey Soup with Ginger, Lemon & Mint

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


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

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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