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  • NORTHWEST TERRITORIES
turkey cream soup with bacon, pine nuts, and pomegranate garnish
Nutritional Information

Per serving

Calories:
380
Protein:
32 g
Fat:
33 g
Carbohydrates:
9 g
Sodium:
330 mg

Credit
 Wooloo (http://wooloo.ca/)   

Serves: 4
Prep Time: 20 mins
Cook Time: 2.50 hrs
For the broth:
  1. Place all the broth ingredients into a large saucepan. Cover with cold water and bring to a boil. Simmer over low heat for 2 hours. Take the thighs out of the pan and remove the bones. Strain the broth and set aside.
For the cream:
  1. Heat the oil and butter, then sauté the garlic, onion and celery for about 5-6 minutes. Add 4 cups of turkey broth, the bay leaf and thyme. Add salt and pepper. Bring to a boil then lower the heat to a low simmer for 20 minutes. Once cooked, remove the herbs and add the pulled turkey and cream. Blend until the turkey cream is very smooth.
For garnish:
  1. While the turkey cream is cooking, heat the oil and cook the bacon, until crispy. Add the pine nuts and continue cooking for 2 minutes.
Serving:
  1. Serve the turkey cream in a bowl and sprinkle with the bacon and pine nut mixture. Top with turkey, fresh thyme, almonds and pomegranate for a truly WOW taste!

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