© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c extra virgin olive oil
3 lbs TURKEY TENDERLOINS
2 c minced white onion
2 Medium red bell peppers, seeded and minced
To taste salt and coarsely ground black pepper
2 tbsp olive oil
1 c diced celery
2 c peeled and diced carrots
2 Cloves garlic, minced
1/4 c minced white onion
10 Medium yellow peppers, seeded and diced
4 Medium potatoes, peeled and diced
1 qt TURKEY STOCK or low-sodium chicken stock
To Taste red pepper flakes
To Taste salt
2 tsp olive oil
2 tbsp seeded and minced red bell pepper
12 Medium bread bowls
1/4 c grated Parmesan cheese
1. TURKEY PREP
In a large heavy skillet, heat 1/4 cup olive oil. Pat tenderloins dry with a clean paper towel.
Sauté turkey, onion and red pepper in oil until no longer pink. Add salt and pepper to taste.
2 SOUP MIXTURE
Heat 2 tablespoons oil in a large stockpot on low. Sauté celery, carrot, garlic and onion until vegetables are soft.
Add yellow peppers, potatoes, turkey stock, red pepper flakes and salt.
Simmer until potatoes are tender.
Cool slightly. Purée soup in food processor until smooth. Return to stockpot to keep warm.
Cut cooled turkey into bite-sized chunks. Add to soup.
Cover and hold for service on warm.
3. SERVICE
In a small pan, heat 2 teaspoons olive oil and sauté red bell pepper over medium heat until just softened.
Ladle soup into bread bowls and garnish with sautéed red pepper and Parmesan.