Turkey And Vegetable Soup
|Turkey drumsticks||1 1⁄2 Pound (1 Large Sized, 750 Gram)|
|Water||4 Pint (2.4 Liters)|
|Unpeeled onion||1 Small, studded with 4 cloves (Plus 1 Large Onion, Peeled And Chopped)|
|Cloves||4 , studded with onion|
|Onion||1 Large, peeled and chopped|
|Thyme sprig/1/2 teaspoon dried thyme||1|
|Marjoram sprig//2 teaspoon dried marjoram||1|
|Carrots||3 , chopped|
|Celery sticks||2 , sliced|
|Red lentils||8 Ounce, rinsed and drained (250 Gram)|
|Potatoes||8 Ounce, peeled and cut into 1/2 inch cubes (250 Gram)|
|Leeks||3 , sliced|
|Turnips||3 , peeled and cut into 1/2 inch cubes|
|Light soy sauce||2 Tablespoon|
|Finely chopped fresh parsley||4 Tablespoon (For Garnish)|
1. Place the drumstick in a large saucepan. Add the measured water, the studded onion, parsley sprigs, bouquet garni, salt, thyme and marjoram. Bring the mixture to the boil, lower the heat and simmer, partially covered, for 45 minutes.
2. Add the chopped onion, carrots and celery. Cook for 30 minutes over a low to moderate heat, then add the lentils, potatoes, leeks and turnips. Cook, until all the vegetables are tender. Remove the drumstick and let
it cool. Remove and discard the bouquet garni, the studded onion with cloves and any parsley, thyme or marjoram stems.
3. Cut the turkey meat off the bone, discarding the skin. Carefully remove any small bones. Cut the meat into small pieces and return it to the saucepan. Add the soy sauce to the pan with pepper to taste. Heat the soup thoroughly and serve in a soup tureen, garnished with the parsley.