This soup is more like a summer soup, light and refreshing. You can enjoy all the young and tender vegetables from the garden mixed with vivid tarragon. The cream is not heavy or overpowering, the lemon has total control.
300 g carrot
150 g parsnip
80 g swede
200 g green peas
2 cloves of garlic, pealed and mashed
600 g turkey
100 g smoked bacon (cubes)
1 teaspoon cornflour
2 teaspoon tarragon
280 ml single cream
1,5 tablespoon olive oil
Cut the turkey into small pieces, season with salt, pepper, tarragon and put into the fridge.
Peel the vegetables and chop into small cubes. On the olive oil cook the bacon for few minutes, brown the finely chopped shallots and garlic then add the cubed vegetables. Season with salt and roast on medium to low heat.
15 minutes later sprinkle the flour and mix well then add the turkey. Let the meat cook for a few minutes before you add 1 litre of water.
Cook the soup for 30 minutes then add the single cream and cook for 10 more minutes. Squeeze the juice of a lemon inside through your palm to make sure no pips land in the soup. Check the seasoning for the last time and add salt if needed.
Cooking time: 60 minutes
Tip: You can also use veal or lamb for this refreshing soup.
Calories and nutrition
Calories: 426 Carbs: 24.4 g Protein: 30.4 g Fat: 23.6 g