Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, turkey keema and egg soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Turkey keema and egg soup is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Turkey keema and egg soup is something which I have loved my entire life.
Stir together the soy and corn starch, then whisk into the broth and boil until the soup is. The egg yolks are cooked through by tempering in the blender with the hot broth and through steaming in the pot. Do not bring the soup back up to a boil because you can ruin the consistency of the soup. The result is a creamy, luscious, lemony soup the whole family will love!
To get started with this recipe, we must first prepare a few ingredients. You can have turkey keema and egg soup using 30 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Turkey keema and egg soup:
- Get 100 g turkey mince (or something like pork/chicken mince)
- Get 1-2 eggs
- Take 1/2 onion sliced
- Make ready 1/2 yellow pepper sliced
- Get 1 handful leek sliced
- Take 1/2 tablespoon garlic paste
- Take 1/2 tablespoon ginger paste
- Make ready 2 cups meat stock and/or water
- Make ready Chopped chili's to preference (i just did 2 birds eyes)
- Take 1 handful spinach
- Take 1 tablespoon ghee
- Take 1 tablespoon creamed coconut
- Take Just under a handful of fresh Corriander
- Get Any extra veg of your choice (green beans, carrots etc)
- Make ready Spice mix
- Get 1/2 tablespoon paprika
- Prepare 1/2 tablespoon cumin
- Get 1/2 tablespoon ground corriander
- Get 1/2 tablespoon turmeric
- Take 1/2 tablespoon dokkah (optional)
- Get 1/4 tablespoon chilli powder
- Take 1/4 tablespoon ground clove
- Take 1/4 tablespoon ground cinnamon
- Prepare 1/4 tablespoon ground white pepper
- Get My garnish
- Prepare Some of the previous egg
- Get Safflower
- Take Cumin seeds
- Get Corriander
- Make ready Chilli flakes
Fry the onions until lightly browned and then add the garlic/ginger paste and the chillies. Turkey keema and egg soup turkey mince (or something like pork/chicken mince) • eggs • onion sliced • yellow pepper sliced • leek sliced • garlic paste • ginger paste • meat stock and/or water Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven't made stock with the turkey carcass, a quick. Melt butter in a large saute pan over medium heat.
Instructions to make Turkey keema and egg soup:
- Mix all the ingredients for the spice mix together. You may add some salt to taste but I generally don't.
- In a bowl add the mince meat, ginger paste, garlic paste and 1 tablespoon of the spice mix. Mix it all together and cover. Refrigerate for an hour to a day.
- Cook the egg in some boiling water for 10 minutes. Once the 10 minutes is over remove it to a bowl or chopping board to cool down (you don't need to stop it cooking). I also chopped the veg as the egg cooked
- In a pan (or karahi, wok etc) add in your ghee. Once it's hot add the onions and cumin seeds. Allow it to cook for a couple minutes. Then add the creamed coconut, tomato's, chilli, pepper and 1/2 tablespoon of the spice mix. If you have something like carrots, add them in now.
- After they have cooked for a few minutes, add the mince meat and leek (or any easy cooking extra veg). Cook for a few minutes and then add half of your liquid. I did half stock and half water, so the stock went in first. Allow it a few more minutes so that the meat is fully cooked
- Then, add the spinach and 1/2 teaspoon of the spice mix. Mix and let simmer for 5 minutes before adding the rest of the liquid. Add the corriander. Allow to simmer again for about 5 more minutes
- Whilst your soup is simmering, remove the shell from your egg and remove the yolk, cutting the whites into small chunks.
- Now add 2/3 of the egg whites to the soup and crumble in the egg yolk. Mix and leave to simmer for a final 5 minutes.
- Once the 5 minutes is up, you can serve with the other 1/3 of the egg. I recommend adding more corriander and cumin seeds but it's wholly optional - Enjoy!
If you haven't made stock with the turkey carcass, a quick. Melt butter in a large saute pan over medium heat. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. In a large pot over medium heat, heat oil.
So that’s going to wrap it up with this exceptional food turkey keema and egg soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
