Turkey and Puffball and Lamb’s Quarters Soup

I prefer this soup as a starter when entertaining, so this is a really simple recipe that lets the flavours of each standout ingredient…well…stand out.  Amp it up with some carrots and other veg to serve as a meal.

Lamb’s quarters are a lovely green herb that grow wild in my part of Ontario that seem delicate, but pack a punch in terms of nutrients and flavour.

What you need: 

  • 2 tbsp olive oil
  • 1/2 tsp ground cloves
  • pinch nutmeg
  • 2 cups of chopped leeks, green and white parts separated
  • 1 tbsp rubbed sage or 8 leaves fresh, finely chopped
  • 6 cups of poultry or vegetable stock
  • 3 cups of water
  • 1 1/2 cups of prepared puffball
  • 3 cups of turkey meat
  • 2 loosely-packed cups of dried lamb’s quarters
  • Salt & pepper to taste

What you do:

  1. In a large pot over medium heat, heat the oil, the spices, the sage and the white leek bits.
  2. Cook until the leeks are translucent.
  3. Add the stock, water and turkey.
  4. Bring to a boil, then reduce to a simmer.
  5. Add the puffball, lamb’s quarters and green leek bits.
  6. Cook for about 10 minutes or until all of the newly added ingredients are fully heated through.
  7. Season to taste.
  8. Serve hot.

 

 

 

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