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Cantonese soup with grilled turkey and Cortland apple
Portions:
24Preparation:
40Cooking:
20Ingredients
Bouillon:
- 30 ml (2 tablespoons) canola oil
- 3 white onions, coarsely chopped
- 6 Cortland apples, coarsely chopped
- 50 g (3 tablespoons) garlic, minced in oil
- 25 ml (5 teaspoons) ground ginger
- 25 ml (5 teaspoons) ground paprika
- 8.6 liters (34 cups) of water
- 75 ml (5 tablespoons) dry sodium-reduced chicken broth base
- 100 ml (7 tablespoons) Sriracha sauce
- 150 ml (2/3 cup) Hoisin sauce
- 75 ml (5 tablespoons) soy sauce
Soup
- 2.4 kg (5 1/3 pounds) turkey tenderloin
- Salt and pepper to taste
- 1920 g (4 lbs) Cantonese noodles
- 480 g (1 lb) green cabbage, thinly sliced
- 720 g (1 2/3 pounds) julienned carrots
- 720 g (1 2/3 pounds) sliced Cortland apples
- 12 hard-boiled eggs, cut in 2
- 360 ml (1 ½ cups) green onions, chopped
Preparation
Preparation
- Grill the turkey breast, season with salt and pepper, cut into bevels and keep warm.
- In a large pot, sauté the onion and apples in the oil until golden.
- Add the garlic, ginger and paprika, stir for a minute, then add the remaining ingredients and bring to the boil.
- Strain through a sieve, then keep warm.
Soup assembly
- 80 g Cantonese noodles
- 20 g cabbage
- 30 g carrots
- 30 g apples
- 100 g turkey fillet
- 1/2 hard-boiled egg
- 15 ml green onions
Recipe by : Ivann Charron
Portions:
6 portionsPreparation:
30 min.Cooking:
15 min
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