Mum’s Tomato soup
– 5 medium carrots
– 1 parsnip
– 100 gram of uncooked rice
– 150 gram tomato puree
– 400 gram of raw turkey breast (or chicken)
– few slices of leek
– 2 small bay leaves
– 5 allspice berries
– 2 vegetables stocks
– salt and pepper
– 2.5 liter of water
Ingredients to thicken the soup:
– 1 egg yolk
– 1 tbsp of full fat yogurt or cream
– 100ml of cold water
Cut turkey, carrots, parsnip into cubes.
Pour boiling water into large pan. Add turkey, allspice berries, bay leaves and cook for 5-10 minutes.
Add carrots, parsnip, leek, vegetables stocks and cook until vegetables become tender.
Add rice and cook for approximately 20 minutes. Add salt and pepper as required.
Mix egg yolk, yogurt and water together. Make sure they bind well, add into soup and cooked for 5 min