8 oz. roasted low fat turkey breast
1/2 onion, finely chopped
1/2 red pepper, finely chopped
1/2 yellow pepper, finely chopped
1 tsp. crushed garlic
1 tsp. crushed ginger
1 tbsp. olive oil
2 cups chopped cooked brussel sprouts
2 cups milk, warmed
1/4 cup chicken broth
1 tbsp. dry sherry
3 tbsp. grated Parmesan cheese
nutmeg, to taste
salt and pepper to taste

Slice turkey breast into strips and sauté in a very small amount of olive oil for 10 minutes - set aside in small bowl.

Sauté onion, peppers, garlic and ginger in olive oil for 10 minutes or until soft.

Add the chopped brussel sprouts and the warmed milk and stir to combine. Add the turkey breast and broth and simmer for 5 minutes.

Puree 1/3 of the soup to puree and return to pot. Add dry sherry and stir. Add grated Parmesan cheese. Season with nutmeg, salt and pepper to taste.

Heat until cheese melts and soup is hot. Do not boil.

Submitted by: Paul Vernon