Sweet Potato And Turkey Soup Recipe 465

Steps:

• In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes., Stir in corn, sage and pepper; heat through. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

Steps:

• 1. COMBINE the broth, turkey, onion, sweet potato, savory, and salt in a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. 2. ADD the peas and pepper. Simmer for 4 minutes. Stir in the escarole. Cook for 1 minute, or until the escarole is wilted. NUTRITION (per serving) 238 cal

Steps:

• In a small bowl, soak the raisins in the beer and set aside.
• Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
• Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
• Add the diced apples and saute until softened, 3 to 4 minutes.
• Sprinkle the curry powder over top and reduce the heat to medium low.
• cover the pan and continue to cook for 8 minutes.
• Stir in the ginger and cook for 2 minutes longer.
• Drain the raisins, reserving the beer and the raisins.
• Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
• Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
• Add the raisins and transfer the mixture to a food processor and whirl until smooth.
• Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
• Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
• Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
• Add the diced turkey and simmer over low heat to make the flavours blend.
• Serve hot.

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

Steps:

• In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
• Transfer half of the soup to a food process or blender and puree.
• Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt and the pepper.
• Simmer until the beans are just tender, about 8 minutes.
• Stir in the strips of turkey. Cook until the turkey is done, about 2 minutes.