Recipes

soupe aux bouillon de dinde et à l'orge mondée biologique

Turkey, barley & vegetable broth soup

Recipes / Soups
  • Preparation : 15 minutes

  • Cooking : 8 hour and 90 minutes

  • Yield : 10

  • Hulled barley, from which the first outer shell has been removed, it retains the bran and the germ takes longer to cook than pearl barley, however its nutritional profile is higher and is much tastier. : Organic Hulled Barley

  • For a new taste, you can also use : Organic Spelt Berries

Ingredients

  • 1 turkey carcass

  • 1 coarsely chopped onion

  • 4 carrots, peeled and cubed

  • 4 stalks of celery cut

  • 2 teaspoons thym

  • 2 tablespoons olive oil

  • 1 Finely chopped leek

  • 1 butternut squash cut nto cubes

  • 3 tablespoons dehydrated chicken broth

  • 2 tablespoons Italian parsley

The recipe

  • Start with the turkey broth: Place the turkey carcass, 2 carrots and 2 celery stalks coarsely chopped, in a slow cooker and cover with water. Cook at low temperature for 8 hours. Remove from the slow cooker and strain the broth through a colander. Leave to freeze in the fridge to remove the fat.

  • Heat a pot, add the oil to the pot. Add the rest of vegetables and thym. Brown them for 5 minutes, taking care not to color them. Add the broth and barley. Cook 90 minutes over medium heat with a lid on. Add the dehydrated chicken broth. Salt & pepper to taste. Garnish with parsley before serving.

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