Turkey, Lemon and Thyme Soup

1 lb. cooked turkey breast, cubed small
1 md. onion, chopped
2 bunches fresh thyme, stems removed
3 whole lemons, cut in half
1 tsp. turmeric
Salt and pepper, to taste
Corn starch and water, to thicken
1 qt. chicken stock

Directions:

Saute the onion in a small amount of butter in a pot. Add the thyme and salt and pepper after the onion is translucent; about 3-4 minutes. Add the chicken stock and bring to a simmer. Juice the lemon half into the stock with out the seeds getting in the stock. Toss the halves into the stock as well. Stir in the turmeric and simmer for 10 minutes. Stir in the turkey cubes and bring back to a full simmer. Thicken with the corn starch and water just thick enough to coat the back of a spoon. Spoon out the lemon halves and serve.

User Reviews:

Thanks for your comment Joe, I felt the same way you did!

Submitted by Chef Jef on December 04, 2003

I tried this soup, and it wasn't that good!! The acid flavor ruined the flavor of the turkey! Also, the directions were not that good, destemming fresh thyme is not the easiest thing in the world to do. I have never heard of anyone doing this! And why the tumeric??

Submitted by Joe on December 04, 1999

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