- Ingredients
- 4 lbs. (.5 kg) Turkey Breast meat
- 1 small Onion, diced
- 6 cups (1.5 L) Water
- 2 Leeks
- 1 ½ Potatoes, diced
- 2 Carrots, sliced
- 1 Celery stalk, chopped
- ½ tbsp (7 mL) fresh, chopped Thyme leaves
- ½ tbsp (7 mL) fresh, chopped Tarragon
- ½ tbsp (7 mL) fresh, chopped Rosemary
- 1 Bay Leaf
- ¾ cup kernel Corn, frozen or canned
- ¾ cup Lima Beans, frozen or canned
- 1/3 cup (100 mL) broken Vermicelli Spaghetti
- 7/8 cup (225 mL) 2% Milk
- 3 tbsp (45 mL) All-purpose Flour
- Directions
- Cut the turkey into 3/4” (2 cm) pieces. In a saucepan, combine turkey, onions and water. Bring to a boil; reduce heat and simmer for 15 minutes. Let cool. Strain off any fat. Trim the leeks leaving about 8 cm (3”) or tender part of green attached. Wash and clean. Cut into 1/2” (1 cm) slices.
In a large saucepan, combine leeks, potatoes, carrots, celery, cooled stock and herbs. Simmer for 10 minutes. Add corn, beans, and spaghetti. Cook until tender. Stir enough milk into flour to make a smooth past. Gradually add to the soup, stirring constantly. Add remaining milk. Remove bay leaf.
