Turk-A-Leekie Soup Recipe - Cooking Index
Turk-A-Leekie Soup Recipe - Cooking Index
Two cups turkey broth, obtained by simmering leftover carcass in water to cover with herbs and chopped carrot, onion and celery rib until bones fall apart, about 2 to 3 hours, may be substituted for the chicken broth.
Type: Poultry, Turkey| 6 cups | 1422ml | Water |
| 3/4 cup | 177ml | Barley |
| 2 teaspoons | 10ml | Salt |
| 2 teaspoons | 10ml | Leeks - chopped (large) |
| 2 cups | 292g / 10oz | Chopped cooked turkey |
| 1 | Chicken broth - (13 3/4 oz) | |
| 2 teaspoons | 10ml | Tabasco pepper sauce |
| 1/2 cup | 73g / 2.6oz | Chopped prunes |
| 1/4 cup | 36g / 1.3oz | Fresh chopped parsley |
| Crusty French bread - (optional) |
In 5-quart saucepan, over high heat, heat water, barley and salt to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender.
Add leeks, turkey, broth, Tabasco pepper sauce, prunes and parsley. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
If you like, serve with crusty French bread.
This recipe yields 6 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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