Turkey and tarragon broth
Serves 4
In a large pan over low heat, sauté 1 finely chopped onion in a little olive oil for about 5 minutes until soft.
Add 2 finely chopped garlic cloves, and season with sea salt and freshly ground black pepper. Add 3 peeled and sliced carrots and a few chopped tarragon leaves, and cook for 10 minutes, until the carrots begin to soften.
Pour in 3 cups hot chicken stock, and bring to a boil. Reduce the heat to a simmer, and add 3 cubed cooked potatoes, 8oz (225g) shredded or sliced cooked turkey, and a few more fresh tarragon leaves. Simmer gently until heated through, and serve with fresh bread.
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