Vegetable soup with turkey leg

Name: Vegetable soup with turkey leg
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 900 g); 1 Onion; 2 Bay leaves; 7-10 Tbsp Salt; 10 black peppercorns; 2 Kohlrabis (approx. 200 g each); 350 g Carrots; 2 Leek sticks (leek); 1 jar(s) (425 ml; separation weight: 250 g) broad white beans; 1 collar Parsley; 7-10 Tbsp black pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 900 g)
1 Onion
2 Bay leaves
7-10 Tbsp Salt
10 black peppercorns
2 Kohlrabis (approx. 200 g each)
350 g Carrots
2 Leek sticks (leek)
1 jar(s) (425 ml; separation weight: 250 g) broad white beans
1 collar Parsley
7-10 Tbsp black pepper

Directions

1
Wash the meat. Peel and quarter the onion. Cook meat, onion, bay leaf, salt, peppercorns in 1 1/4 litre water for about 1 1/2 hours. In the meantime, clean, wash and dice the kohlrabi.
2
Clean, wash and slice the carrots. Clean, wash and also cut the leek into slices. Drain the beans on a sieve. Place the vegetables in the pot about 15 minutes before the end of the cooking time and cook until done.
3
Wash the parsley, dab dry, put something aside for garnishing and chop the rest of the parsley finely. Take the meat out of the pot and let it cool down a little. Remove the skin from the meat and the bone.
4
Dice the meat, put it back into the soup, bring to the boil again and season with salt and pepper. Sprinkle with chopped parsley. Garnish with parsley leaves.