Cooking Instructions
1.
Heat the
oil (45 mL)
in a large saucepan. Gently fry the
leek (1)
and
carrot (2)
for 5 minutes, until softened. Add the
garlic (2 cloves)
and
celery (4 sticks)
and cook, stirring, for 2-3 minutes.
2.
Pour in the
stock (1 L)
along with 1 litre water. Add the
rosemary (2 sprigs)
,
thyme (3 sprigs)
,
tomatoes (1 tin)
and
turkey carcass (1)
(you may have to break this down to fit in your pan), and simmer gently for 20 minutes.
3.
Remove the turkey carcass from the broth and leave to cool slightly. Pull any extra meat from the carcass, add to the
turkey (300 g)
and set aside.
4.
Add the
orzo (250 g)
to the pan and cook, stirring, for 8 minutes. Stir in the
cavolo nero (100 g)
and
peas (100 g)
and simmer for 2-3 minutes. Add all the turkey meat. Stir and season with salt and freshly ground black pepper.
5.
Continue simmering until the turkey has warmed through, then ladle the soup into bowls. Drizzle with
pesto (60 g)
and
extra virgin olive oil (to taste)
if you like, then sprinkle with
parmesan (200 g)
to serve.