This soup made the perfect meal on a cold winter evening, and paired well with Savoury Cheddar Muffins.
As with most soups, the broth you use is so important to bring a fullness of flavour. I had some homemade chicken broth in the freezer, but turkey broth would also be perfect here. If you don’t have a homemade broth it might be wise to splash out a bit on a better quality broth like the one made by Pacific.
I bought some raw turkey breasts for this recipe, but left-over roast turkey or chicken would also be great.
What you need:
- olive oil
- 1 leek, halved lengthwise and then sliced
- 2 celery stalks, sliced
- 3-4 carrots, sliced
- 1-2 turkey breasts (or leftover turkey or chicken meat)
- 4 cups chicken or turkey broth
- 1 bay leaf
- pinch of sage
- pinch of thyme
- 1/2 – 2/3 cup pot barley
- salt and pepper to taste
What you do:
- Chop the veggies.
- Heat a small glug of olive oil in a large pot. Add the veggies and cook, stirring from time to time, until they soften a bit.
- Push the veggies to the sides of the pot (or remove them from the pot if you want) and place the turkey breasts in the pot. (Unless you are using leftover meat which you will add with the broth). Cook the turkey breasts for a minute or two on each side; it doesn’t need to cook through yet, as it will continue to cook when you add the broth.
- Add the bay leaf, sage, thyme, broth and barley. Bring to a light boil and cook for 25-30 minutes, until the barley is cooked but not too soft.
- Remove the turkey breasts from the soup and shred them, using two forks or your hands. Put the turkey meat back in the pot.
- I like to keep the salt and pepper until the very last moment, as the flavours of the soup develop as it cooks, and you may over-season if you add it sooner. Also I think the salt makes the veggies a bit mushier. So add salt and pepper to taste just before serving.