Ingredients
- 750 millilitres water
- 250 grams turkey neck
- 2 each chicken wings
- 7 each parsley stems
- 7 each dill weed stems not leaves
- 1 each lovage fresh sprig
- 1 each celeriac root stem
- not root
- 5 each savory stems
- 200 grams cauliflower florets
- 100 grams potatoes peeled
- diced
- 20 grams carrots sliced
- 1 medium bay leaves
- 1 tablespoon savory leaves and flowers
- heaping
- 1 medium onions sliced
- dry fried
- 2 each marjoram sprig
- 1 pinch turmeric ground
- 1 tablespoon sweet red bell peppers sliced thinly
- for garnish
- 1 x salt and black pepper ground
- 1 x dill weed chopped finely
- for garnish
Instructions
- 1 - Cook the stock using first 8 ingredients for 40 to 45 minutes.
- Remove everything, 2 - Add the rest of ingredients to the liquid except items for garnish.
- Simmer 10 to 15 minutes until veggies are soft.
- 3 - Garnish with fresh dill leaves and red bell pepper slices.
- You may stir in some cream or greek yogurt, but it may kill some flavors of herbs.
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