Yield:Yields 5 cups.

Servings:four.

The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked chicken for the turkey.

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3 leeks (white part only), sliced 1/4 inch thick (to yield 2 cups)
4 1/2 cupsturkey stock
2 carrots, peeled and sliced 1/4 inch thick
One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
1 cup diced cooked turkey
2 Tbs. fresh lemon juice
1/2 tsp. kosher salt
Freshly ground black pepper
1/4 cup finely shredded fresh mint leaves

Preparation

Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there’s no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes. Add the diced turkey, lemon juice, salt, and pepper. Simmer until the turkey is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve immediately.

(3 ratings) Read Reviews

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mgssts63| 11/28/2015

Very easy to make. Used store-bought chicken broth since I was tired of cooking from Thanksgiving. Nice, light flavor.
SueCron| 01/08/2013

This soup was outstanding. I, too, made the recipe as written just with somewhat larger quantities. I had been looking for a different turkey soup to make and this totally fit the bill. Refreshing from the lemon juice with a nice ginger jolt. Definite keeper. I will say that I don't think it would be nearly as good without the homemade turkey stock.
kathy_ann| 11/30/2010

Very flavorful soup. I enjoyed it and made it without altering the recipe. I did use homemade stock.