4 bowls of soup
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This is the first meal I ever cooked for my Mom. The soup, which I’ve adapted from a Food and Wine cookbook, reminds me of the stew she cooked for me as a boy. She was skeptical at first, but in the end she loved it. It is like a turkey diner in a bowl. Serve it with fresh, warm brown bread.
- 2 tablespoons of extra virgin olive oil
- 1 small yellow onion
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 large sweet potato ( about 1 lb. )
- 6 cups ( 1.5 quarts ) of chicken stock
- 2 teaspoons of salt, to taste
- 1/2 teaspoon black pepper, to taste
- A big handful of fresh green beans
- 1 lb. turkey cutlets
1. Prepare your veggies. Preheat a large pot to medium. Peel and cube the sweet potato into bite sized pieces. Wash the green beans. Cut off the ends and cut into 1/2 inch pieces. Dice the onion.
2. Add the olive oil to the hot pot. Add the onions, sage, and thyme. Stir well and cook 3 - 5 minutes until the onions are tender.
3. Add the chicken stock, cubed potatoes, and 1 tablespoon of salt. Bring to a boil. Reduce the heat to medium and simmer about 10 minute until the potatoes are cooked through.
4. Now for the fun part! Transfer half of the soup to a blender or a food processor and blend until silky smooth. If you are using a blender, make sure you hold down the lid securely. Blending hot liquids can cause the lid to fly off! Return the pureed soup to the pot. Add salt and pepper to taste. Add the green beans and simmer until the beans are done, 6 - 8 minutes.
5. While the soup is simmering, slice the turkey into bite sized strips. When the beans are cooked, add in the turkey and cook for about two minutes more. Serve and enjoy.