Thursday, January 21, 2010

Turkey Rice Vermicelli Soup


2 Tbsp. (30 mL) olive oil
1 large pepper, seeded and coarsely chopped
2 Tbsp. (30 mL) minced garlic
1 Tbsp. (15 mL) paprika
3 plum tomatoes, diced
2 cups (500 mL) turkey, cut into bite-size pieces
6 cups (1.5 L) chicken broth
¼ lb (100 g) dried rice vermicelli
2 cups (500 mL) baby spinach
to taste salt and pepper
½ cup (125 mL) sour cream
4 scallions,sliced diagonally


In a large pot, heat oil over medium-high heat and cook pepper, garlic and paprika and cook 3 minutes.
Add tomatoes and continue cooking over medium-high heat while stirring in turkey and chicken broth. Simmer 15 minutes. Add rice vermicelli and cook 3 minutes.
Add a little water or broth to thin soup to desired consistency.
Stir in spinach just before serving,season and serve, adding a dollop of sour cream and scallions to each bowl.

Sponsor by: Wrist Watches

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