Name: Super-juicy turkey orzo soup
Total time: 2700 s
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 leek; 2 carrot; 2 clove garlic; 4 stick celery stick; 1 litre turkey stock; 2 sprig rosemary; 3 sprig thyme; 1 tin chopped tomatoes; 1 whole turkey; 300 gram turkey; 250 gram risoni orzo pasta; 100 gram cavolo nero; 100 gram frozen garden peas; 60 gram green pesto; to taste extra virgin olive oil; 200 gram parmesan

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Super-juicy turkey orzo soup

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