I hope all of you had a wonderful Thanksgiving. Now that Black Friday has arrived, you have two questions to ask yourself: where should I going shopping to get the best deals and what can I do with all these leftovers?
Well, I can help answer the second question. You can make soup! In years past, I would make the traditional turkey noodle soup, but this year I wanted something different. This turkey lemon barley soup has warm Middle Eastern flavors like turmeric, cumin, and ginger along with a brightness from the lemon juice. The intense yellow color of the soup is like having a little bit of sunshine in a bowl. The barley and pieces of turkey really make this soup a satisfying meal. I used freshly made turkey stock, but feel free to use premade low sodium chicken or vegetable stock. I made an impromptu change to the original recipe by adding grated carrot. The subtle sweetness of the carrot was a pleasant addition to the soup. This recipe makes 6-8 servings, so depending on your family's size, you can eat some now and freeze some for later. Here's to good food and gladness!
CLICK HERE for a printer friendly recipe. Recipe adapted from SimpleRecipes.com.
Ingredients for Turkey Lemon Barley Soup
- 2 Tbsp extra virgin olive oil
- 1 medium yellow or white onion, minced
- 1 large carrot, peeled and grated
- 2 garlic cloves, minced
- 2 tsp to 1 Tbsp coarse salt
- black pepper, to taste
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 3 Tbsp of freshly squeezed lemon (about half of a large lemon)
- 3 strips of lemon zest- Remove zest from the lemon with a vegetable peeler or paring knife. Avoid keeping the white pith on the inside of the strips because it will cause bitterness.
- 1 cup of barley
- 6 cups of turkey stock
- 2 cups of cooked, diced turkey
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
Directions for Turkey Lemon Barley Soup
- In a heavy stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook about 3 minutes or until translucent. Add the garlic and carrot and cook an additional minute. Add the spices and salt, then stir together.
- Pour in the lemon juice and turkey stock. Bring to a simmer. Add the strips of lemon and barley. Reduce the heat to low. Cook at a gently simmer for 20-30 minutes until the barley is tender.
- Once the barley is cooked, add the diced turkey, parsley, and cilantro. Salt and pepper to taste. Cook until turkey is warmed through, about 5 minutes.
- Remove the strips of lemon prior to serving.