Turkey Soup with Winter Melon and Ham
- Lactose free
- Low calorie
- Low carb
This is a traditional and much-loved Chinese soup; it would usually be prepared with rich chicken stock, but turkey is even more flavourful. Winter melon is a huge green squash, similar in appearance to a watermelon but greener. You can buy slices of winter melon at Chinese grocers. Other Chinese green squashes, such as Chinese hairy melon, are also suitable for this soup, as is cucumber. Chinese ham is dry-cured, not smoked, and is sometimes available here, but Serrano ham, prosciutto or Virginia’s Smithfield ham are all absolutely fine substitutes.
The neck, breast bones, backbone and wing tips left over from the turkey after preparing the other two Chinese turkey recipes should make about 16 cups/4 L stock – enough for this soup recipe as well as for extra soups.
The neck, breast bones, backbone and wing tips left over from the turkey after preparing the other two Chinese turkey recipes should make about 16 cups/4 L stock – enough for this soup recipe as well as for extra soups.
Ingredients
- 4 cups (1 L) cubed peeled winter melon
- 6 cups (1.5 L) Chinese Turkey stock
- 2 oz (60 g) dry-cured ham, thinly sliced and cut into 1-inch/2.5 cm wide pieces
- Salt
- 1 tbsp (15 mL) thinly sliced green onion (green parts only)
- <strong>Chinese Turkey Stock</strong>:
- turkey bones (neck, breast bones, backbone and wing tips)
- 1 turkey gizzard, halved
- 1 piece gingerroot (1 inch/2.5 cm), smashed
- 1 onion, quartered
- 2 stalks celery, chopped
- 2 coriander sprigs (with roots)
- 1 tbsp (15 mL) Chinese rice wine or dry sherry
- 2 tsp (10 mL) bitter almonds (optional)
- 1 tsp (5 mL) salt (approx)
- 1/2 tsp (2 mL) black peppercorns
Preparation
Chinese Turkey Stock: In stockpot, place turkey bones and gizzard; cover with 2 inches/5 cm cold water. Bring to boil; skim off foam. Add ginger, onion, celery, coriander, wine, bitter almonds (if using), salt and peppercorns; return to boil. Reduce heat and simmer for 2 hours. Strain.
Over low heat, simmer winter melon in stock until tender, 12 to 15 minutes. Add ham; simmer for 1 minute. Stir in salt to taste. Transfer to soup tureen and garnish with green onion.
Makes 6 to 8 servings.
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