• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
rusric-colombian-turkey-soup-final
2
Nutritional Information

Per serving

Calories:
332
Protein:
33g
Fat:
3g
Carbohydrates:
46g
Sodium:
1543mg

Credit
Turkey Farmers of Canada

Serves: 4-6
Prep Time: 15 mins
Cook Time: 2 hrs
This soup freezes well and is a great recipe to make in advance.  Once cooked and cooled, store in the freezer for up to 3 months.
  1. Place turkey, water, onion and bay leaves into a large stockpot.
  2. Add 4 L of water. Ensure the water covers the turkey by a few inches, adding more if necessary.
  3. Add the onion and the bay leaves.
  4. Bring to a boil. Add salt.
  5. Lower the heat to a gentle simmer. Cook for a minimum 1 hr. up to 2 hrs.
  6. Remove the turkey.
  7. Discard the onion and the bay leaf.
  8. Remove the turkey meat from the bones. Break up into large chunks and add back into the stock.
  9. Optional - add the Guascas. This is a typical Colombian herb mix that can be found in South American markets.
  10. Add the potatoes and gently simmer on low heat until the potatoes are tender, about 25 minutes.
  11. Add the corn and cook for an additional 8 minutes.
  12. Add the peas, green onions and capers.
  13. Garnish the soup with crème fraiche and cilantro. If you don’t have crème fraiche on hand, sour cream may be used as a substitute.
  14. Traditionally served with avocado and rice on the side.

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