This soup is rich with the flavour of roasted Ontario turkey. You can make this hearty soup with a fresh turkey leg or leftover turkey.
- 500 g Ontario Turkey Leg or 4 cups (1 L) cooked diced Ontario Turkey
- 1 cup (250 mL) barley (pot or pearl)
- 1-1/2 cup (375 mL) diced Ontario Carrots
- 1 cup (250 mL) diced Ontario Onion
- 1 cup (250 mL) each diced Ontario Fennel Root and Ontario Celery
- 1 tbsp (15 mL) vegetable oil
- 6 whole black peppercorns
- 1 bay leaf
- 1 tsp (5 mL) salt
- 4 cups (1 L) sodium-reduced chicken broth
- 2 tbsp (25 mL) each chopped fresh Ontario Parsley Leaves and Thyme Leaves
- Fresh Ontario Thyme Sprigs
Place turkey leg on parchment paper-lined rimmed baking sheet. Roast in 375°F (190°C) oven for 25 minutes.
Meanwhile, in medium pot, cook barley in 3 cups (750 mL) water until tender, about 25 to 30 minutes or according to package instructions. Drain and set aside. Remove turkey from oven, set aside.
In large pot, combine, carrots, onion, fennel, celery and oil. Cook over medium heat until vegetables start to soften, about 5 minutes. Add peppercorns, bay leaf, salt and turkey leg. Add broth and 1 cup (250 mL) water; cover and bring to boil. Reduce to simmer, cook for 1 hour. Remove turkey leg from pot, dice meat discarding skin and bones. Add barley and turkey to pot. (If using cooked diced turkey add it here.) Add parsley and thyme; simmer for 5 to 10 minutes, or until heated through. Ladle into soup bowls and garnish with thyme sprigs.
Tip: Pre-cooking barley prevents it from absorbing too much broth when adding it to the soup.
- Protein: 11 grams
- Fat: 3 grams
- Carbohydrate: 20 grams
- Calories: 155
- Fibre: 4 grams
- Sodium: 450 mg