This tangy, filling soup from SimplyRecipes.com is a great way to use up leftover turkey and features exotic flavours with local staples like pasture-raised local turkey and barley. Feel free to substitute chicken for turkey.
- 3tbsp pork lard or duck fat
- 1 large onion, minced
- 3 garlic cloves, minced
- 1tsp ground tumeric
- 1/2tsp ground cumin
- 1/2tsp ground ginger
- juice of one lemon
- 6 cups turkey stock
- strips of lemon zest from one lemon
- 1 cup barley
- 2 cups chopped cooked turkey
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro (or substitute with more parsley)
- Heat lard/fat over medium-high heat in a heavy pot or Dutch oven. Add onion & cook until translucent. Stir in garlic and cook another minute, then mix in tumeric, cumin,ginger and a generous pinch of salt
- Pour in lemon juice & turkey stock and add strips of lemon zest. Bring to simmer, then add barley. Simmer gently until barley is cooked, about 20-30 minutes.
- When barley is cooked through, add turkey, parsley, cilantro and salt & pepper to taste. Cook gently until until the turkey is warmed through, about 2-5 minutes. Remove lemon zest before serving.