Creamy Meyer Lemon Turkey Soup
- 2 tablespoons olive oil
- 3 shallots thinly sliced
- 5 cloves garlic minced
- 1/2 inch ginger minced
- 3 cups cooked turkey sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 tablespoon fresh thyme chopped
- 3 tablespoons basil chopped
- 1 bay leaf
- 2 Meyer lemons zest & juice
- 5 cups turkey stock
- 1 tablespoon flour
- 8 ounces coconut milk full fat
- Heat the oil in a large stock pot at a medium setting. Add the shallots and sauté for a minute or two, until they begin to soften.
- Add the garlic and ginger, and continue to cook and stir.
- Add half the turkey, and sauté, seasoning with salt and pepper.
- Gradually add the thyme, half the basil, and bay leaf, then the Meyer lemon zest as you stir to blend the flavors.
- Pour in the stock, and raise the temperature to medium-high to bring to a boil.
- In a small bowl, stir together the flour and 2-3 tablespoons of water to form a slurry. Pour into the pot as you stir.
- Cover, lower the heat again, and simmer for about 15 minutes. Remove the bay leaf.
- When it’s nicely fragrant and slightly thickened, stir in the coconut cream and Meyer lemon juice, and remove from the heat.
- Divide the remaining turkey slices between four bowls, and pour in the soup.
- Top with the remaining chopped basil.