Traditional soups sooner or later become boring. Therefore, we recommend to diversify the menu by preparing lemon turkey soup. Thanks to the lemon in the soup, the dish cannot be stored for very long (maximum two days), so you need to eat it faster.
It is necessary
- For six servings:
- - two wings of a turkey;
- - frozen green peas - 200 grams;
- - dry white wine - 70 milliliters;
- - seven peas of black pepper;
- - lavrushka;
- - one lemon;
- - two carrots, two celery stalks, onion;
- - black pepper, vegetable oil, salt.
Instructions
Step 1
Put the turkey wings in a saucepan, add lavrushka, peppercorns, pour in 1, 8 liters of water, put on the stove, bring to a boil, cook until the meat is tender for about an hour.
Step 2
Cut five long strips of zest from the lemon. Squeeze out one tablespoon of juice, set aside.
Step 3
Dice celery, carrot, onion. Heat two tablespoons of vegetable oil in a separate saucepan, add vegetables, fry for about seven minutes, stirring occasionally. Add lemon juice, zest, pour in wine, cook together for three minutes.
Step 4
Remove the meat from the broth, add the broth to the vegetables, cook for fifteen minutes.
Step 5
Remove the meat from the wings, cut into small pieces. Put in soup with peas, cook for five minutes. Remove the rind from the soup before serving. Garnish with a slice of lemon. Bon Appetit!
