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Greeneye’s Birthday Soup

5 from 2 votes
Total Time 4 hours
Course Dinner
Cuisine European
Servings 10 people
Calories 102 kcal

Ingredients
 

.... to insert ....

  • 1 kg Turkey breast
  • 5 tbsp Olive oil
  • 1 bulb Chinese garlic
  • Greek herb mixture and pimento d'Espelette

... now we're headed for soup .....

  • 2 tbsp Oil
  • 400 ml Coconut milk
  • 1 L Vegetable broth
  • 2 Red Peppers
  • 1 Yellow Bell pepper
  • 150 g Mushrooms
  • 1 small Zucchini
  • 2 White Onions, diced
  • 1 - 2 Chilli peppers, depending on the degree of spiciness
  • 400 g Sieved tomatoes
  • 100 ml Sour cream
  • Salt, pepper, freshly ground chilli
  • 1 pinch Sugar

Instructions
 

...zum Einlegen....

  • 1 ....... let's wash the meat, pat it dry and cut it into fine strips. We chop the garlic very small and mix everything with olive oil, the herb mixture and Espelette pepper. Cover and let rest for about 3 hours before continuing with the soup.

In the meantime.....

  • 2 ..... we either prepare a vegetable broth (you can read about it in some of the recipes here) or defrost a ready-made broth, as in my case.

....jetzt gehts zunächst mit dem Fleisch weiter...

  • 3 ..... the meat is seared in portions in a large pan, then allowed to cool and mix with the coconut milk. It is best to cover and cool overnight.

.....am nächsten Tag....

  • 4 ..... the other ingredients such as onions, peppers, zucchini and mushrooms are either cut into fine strips or bite-sized pieces. Don't forget the chilli peppers, I cut them into very fine strips.
  • Gently heat 2 tablespoons of oil in a large saucepan and sauté the onions and pepper strips. Deglaze with the meanwhile warmed up vegetable stock and the tomatoes and let simmer for about 10 minutes. Add the zucchini, the mushrooms and the seared meat together with the coconut milk, stir well and let simmer for approx. 10 minutes.
  • Now it's time to season. With salt, pepper from the mill, a pinch of sugar and freshly ground chilli (depending on how spicy you like it). Add the sour cream and stir vigorously. So my guests were thrilled - I served it with baguette or, alternatively, homemade spaetzle. Bon Appetit.

Nutrition

Serving: 100gCalories: 102kcalCarbohydrates: 0.9gProtein: 8.1gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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