Cream of Turkey Soup
The recipe Cream of Turkey Soup can be made in about 45 minutes. For $1.39 per serving, you get a main course that serves 8. One portion of this dish contains about 25g of protein, 19g of fat, and a total of 356 calories. 220 people have tried and liked this recipe. It will be a hit at your Autumn event. Head to the store and pick up turkey meat, butter, celery, and a few other things to make it today. It is brought to you by A Family Feast . With a spoonacular score of 67%, this dish is solid. Cream of Turkey Vegetable Soup, Cream Of Turkey & Wild Rice Soup, and Cream of Turkey and Wild Rice Soup are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
½ cup butter (one stick)
1 cup carrots, peeled and diced
1 cup celery, diced
½ teaspoon celery salt
¼ cup all-purpose flour
¼ cup half and half or light cream
1 cup leeks, diced (white part only and cleaned of all sand)
1 cup new red potatoes, peeled and diced
1 cup onions, diced
¼ teaspoon dry sage
1 teaspoon dry thyme
4 cups cooked turkey meat, diced
5 cups turkey stock (see our homemade recipe here)
¼ cup vermouth or dry white wine
Equipment:
wooden spoon
pot
frying pan
immersion blender
Cooking instruction summary:
In a large pot, melt butter and add onions, leeks, celery, carrots and potatoes. Saut vegetables over medium high heat for five to ten minutes or until almost tender.Reduce to medium and add flour, salt, pepper, sage and thyme. Cook for five minutes stirring with a wooden spoon and being careful that the mixture does not stick.Add vermouth and scrape up any browned bits from the bottom of the pan.Add stock, bring to a boil and reduce to a simmer. Cook for 10-15 minutes until the vegetables are tender and soft.Using an immersion blender, puree until smooth.Add turkey and heat to hot. Add cream and serve.
Step by step:
1. In a large pot, melt butter and add onions, leeks, celery, carrots and potatoes. Saut vegetables over medium high heat for five to ten minutes or until almost tender.Reduce to medium and add flour, salt, pepper, sage and thyme. Cook for five minutes stirring with a wooden spoon and being careful that the mixture does not stick.
2. Add vermouth and scrape up any browned bits from the bottom of the pan.
3. Add stock, bring to a boil and reduce to a simmer. Cook for 10-15 minutes until the vegetables are tender and soft.Using an immersion blender, puree until smooth.
4. Add turkey and heat to hot.
5. Add cream and serve.
Nutrition Information:
covered percent of daily need
