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Meat
Easy
12 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
My kids won’t try new foods so easily. They’re extra cautious when they see me making a new recipe – not because they are afraid they won’t like it, but because they worry that I made it for a photo shoot! Well, they had nothing to fear and everything to gain as they polished off this simple but rich-tasting soup that’s a twist on your regular fare. It may very well become your new Friday night go-to.
3 tablespoons oil
2 cups chopped onions (about 2 large onions)
2 cups chopped leeks (about 2 large leeks)
6 cups water
1 quart vegetable broth or Manischewitz Chicken Broth
1 large whole onion
3 pounds (1 and 1/2 kilograms) dark meat turkey (I used two drumsticks and one thigh)
1/2 to 1 tablespoon Haddar Kosher Salt (depending on how salty your broth is)
1/4 to 1/2 teaspoon black pepper
2 medium celery roots, peeled and diced
4 carrots, diced
4 zucchini, diced
Heat oil in a large pot. Add chopped onions and sauté for three minutes. Add leeks and sauté another three minutes, until just starting to caramelize.
Add water, broth, whole onion, and turkey. Bring to a boil.
Cook on a soft rolling boil for 90 minutes, skimming the top to ensure it stays clear. (You can skip this step if you don’t care if the soup is cloudy; it still tastes great.)
Remove the whole onion and discard. I remove the turkey, shred it, and return it to the soup, but you can also just feed it to your kids, who are probably complaining that there’s nothing to eat!
Add salt, pepper, and celery roots and cook for 10 minutes. Add carrots and cook another 15 minutes. Add zucchini and cook five to eight minutes more. (I slightly undercook the zucchini so it doesn’t get mushy by the time I want to serve the soup.)
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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