Turkey Chowder with Roasted Vegetables

Soups • World

Time 1 hour 20 minutes

Ingredients 17

Servings 6

Description

Recipe from Jamie Oliver. Originally, the soup is called chowder with leftover turkey and roasted vegetables. So you can use leftovers from yesterday's turkey and vegetables, which will significantly simplify the cooking process. 500 grams of leftover turkey and 200 grams of any roasted vegetables. Jamie Oliver App.

Ingredients

Chicken fillet 20 oz
Semi-Smoked Sausage 4 slices
Sweet Potato 2 pieces
Carrot 0 oz
Spanish onions 1 head
Fennel ½ head
Onion 3 heads
Red Long Chili Peppers 1 piece
Garlic 3 cloves
Thyme 8 sprigs
10% cream 2 tablespoons
Chicken Broth 0 qt
Cayenne Pepper 1 tablespoon
Cheshire Cheese 0 oz
Olive Oil 3 tablespoons
Paprika 2 tablespoons
Blanched frozen corn 15 oz

Step-by-Step Guide

Step 1

Peel the sweet potato and carrot, and slice them into rounds about 0.5 cm thick (the sweet potato should not be too large; if you have a large sweet potato, take half of it).

Step 2

Peel the red onion and cut each head into 8 wedges.

Step 3

Slice the fennel into half-moons.

Step 4

Preheat the oven to 355°F.

Step 5

Place all the vegetables in a baking dish and drizzle with olive oil.

Step 6

Roast for about 30 minutes.

Step 7

Meanwhile, cut the turkey into medium pieces.

Step 8

Take 3 sprigs of thyme and strip the leaves off, coating the turkey with them.

Step 9

Sear the turkey over high heat until browned, about 2 minutes on each side in one tablespoon of olive oil.

Step 10

Place the turkey on top of the vegetables and roast for another 10 minutes.

Step 11

Chop the bacon finely and slice the onion into half-rings. Crush the garlic with a knife and chop it finely.

Step 12

Remove the white veins from the pepper and cut it into 4 pieces lengthwise, then slice each piece crosswise.

Step 13

Sauté the bacon with the onion and garlic over medium heat for 5–10 minutes, stirring constantly in 2 tablespoons of olive oil.

Step 14

Add the red pepper, paprika, leaves from the remaining thyme sprigs, and cayenne pepper (for those who like it spicier, you can increase the amount of cayenne pepper to 2 tablespoons). Season with salt and pepper and sauté for about 10 minutes over medium heat.

Step 15

Pour in the broth and add the roasted vegetables and turkey. Bring to a boil and simmer for about 10–15 minutes for the flavors to meld.

Step 16

Using an immersion blender, puree the soup to your desired consistency.

Step 17

Add the frozen corn and cream, and cook for another 5 minutes, then remove from heat.