Turkey soup with dill cream

Serves 6

Preparation time 10 min 

Cooking time 45 min 

Ingredients

1.8 litres turkey or chicken stock

100g pearl barley

1 large carrot, diced

1 large leek, trimmed and sliced

150g waxy potatoes, peeled and cut into small cubes

40g kale, tougher ribs removed, shredded

100g cooked turkey or chicken, in small chunks or shreds

170ml tub double cream

1 x Juice of 1 lemon

1 x ½ x 20g pack fresh dill, chopped

Method

1. Pour the stock into a large saucepan with the barley and carrot and bring to the boil. Turn the heat down and simmer for 15 minutes. Add the leeks, potatoes and seasoning and simmer for another 30 minutes, adding the kale and turkey for the last 5 minutes of cooking time. Check the seasoning.

2. Mix the cream with the lemon juice and dill. Serve each bowl of soup topped with a generous swirl of the dill cream.