A Tuscan take on Turkey Soup, built on lemon and olive oil and finished the way we like it. Ready in about 1 hr 2 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and olive oil elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the extra-virgin olive oil and the rest of the lemon and olive oil flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
This Italian Shakshuka leans on lemon and olive oil to do the heavy lifting. We grill the Black...
Italian This Italian Pudding leans on lemon and olive oil to do the heavy lifting. We slow-cook the...
Italian Weeknight-friendly Halloumi Slaw with the garlic and basil we come back to again and again. Big...
Italian This Italian Bisque leans on chilli and pecorino to do the heavy lifting. We stir-fry the...