Turkey – Corn – Pot with Peppers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 2 onions)
- 20 g butter
- 50 g bacon, diced
- 2 tablespoon flour
- 500 ml chicken broth
- 500 ml milk
- 2 cans corn
- 150 ml whipped cream
- 2 tablespoons oil
- 250 g turkey meat, shredded
- Paprika powder
- nutmeg
- salt
- pepper
- 3 tablespoon cress
Print Recipe
Pin Recipe Instructions
- Clean the peppers and dice them 1/2 cm. Finely dice the onions. Melt the butter in a saucepan and fry with the bacon cubes. Add peppers and onions and sauté. Dust with the flour and sauté briefly. Pour in the chicken stock and milk, bring to the boil and cook covered for 10 minutes. Drain the corn well.
- Add corn and whipped cream to the soup after 10 minutes and simmer for another 10 minutes. In the meantime, heat the oil in a pan. Sear the shredded meat on all sides. Season with salt, pepper and hot paprika.
- Add to the soup and bring to the boil briefly. Season with salt, pepper and nutmeg and sprinkle with the cress.
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