© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp extra virgin olive oil
1-1/2 lbs TURKEY TENDERLOINS
1 c minced white onion
1 Medium red bell pepper, seeded and minced
To Taste salt and coarsely ground black pepper
1 tbsp olive oil
1/2 c diced celery
1 c peeled and diced carrot
1 Clove garlic, minced
2 tbsp minced white onion
5 Medium yellow peppers, seeded and diced
2 Medium potatoes, peeled and diced
2 c TURKEY STOCK or low-sodium chicken stock
1 Pinch red pepper flakes
2 tsp salt
1 tsp olive oil
1 tbsp minced and seeded red bell pepper
6 Medium bread bowls
2 tbsp grated Parmesan cheese
1. TURKEY PREP
In a large heavy skillet, heat 2 tablespoons olive oil. Pat tenderloins dry with a clean paper towel. Sauté turkey, 1 cup minced onion and red pepper in oil for 7 to 8 minutes or until no longer pink. Add salt and pepper to taste.
2. SOUP MIXTURE
Heat 1 tablespoon oil in a large stockpot on low. Sauté celery, carrot, garlic and onion for approximately 10 minutes, or until vegetables are soft.
Add yellow peppers, potatoes, turkey stock, red pepper flakes and salt.
Simmer for 15 to 20 minutes, until potatoes are tender.
Cool for 10 minutes. Purée the soup in a food processor (or blender) until smooth and then return to the pot to keep warm.
Cut cooled turkey into bite-sized chunks. Add to soup.
3. SERVICE
In a small pan, heat 1 teaspoon olive oil and sauté red bell pepper over medium heat until just softened.
Ladle soup into bread bowls and garnish with sautéed red pepper and Parmesan.