Cream of Turkey Soup
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4.4
69 reviews
Good
Cream of Turkey Soup
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Enjoy our cream of turkey soup, made from leftover turkey. This hearty dish combines tender turkey in a creamy, flavorful broth, perfect for warming up on cold days.
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Ingredients
- 1 medium onion
- 1 thick leek only the white part, 3.5 oz/ 150 g
- 1 piece celeriac or 3-4 celery sticks, 2 oz/ 60 g, Note 2
- 1 small carrot
- 2 potatoes about 9 oz/ 250 g
- 1 tablespoon butter
- 2 bay leaves
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 3 ¼ cups chicken or turkey stock, 750 ml
- 1 cup whole milk 250 ml
- 2 cups turkey meat shredded, about 9 oz/ 250 g, Note 3
- ⅓ cup heavy cream 75 ml
- 1 egg yolk
- a few gratings of nutmeg
- fine sea salt and ground white pepper
- 1-2 tablespoons parsley chopped
- red peppercorns optional
Instructions
- Chop vegetables: Chop the onion. Halve the leek white lengthwise and slice the halves thinly. Chop the celery/celeriac, carrot, and potatoes into small cubes.
- Sauté: Melt butter in the pot. Add vegetables and cook for about 5 minutes, adding a splash of water halfway through. Stir often. The vegetables should become softer but not take any color.
- Simmer: Add bay leaves, thyme, rosemary, stock and milk. Cover with a lid, leaving a crack open, bring to a boil, and simmer softly for about 10 minutes or until the vegetables are soft.
- Blend the soup (Note 4). Return to the stove and add the shredded turkey. Simmer until the turkey meat is heated through, about 5 minutes.
- Adjust the taste with nutmeg, salt, and white pepper.
- Thicken the soup: In the meantime, whisk heavy cream and egg yolk in a small bowl. Whisk this mixture into the soup. Don't let the soup come to a boil anymore.
- Adjust: Remove from heat, adjust the taste again, and stir in the parsley. Sprinkle with a few red peppercorns if desired. Serve immediately.
Equipments used:
Notes
- Immersion blender: It’s preferable to use an immersion blender for soups and other hot liquids. When using a food processor, you must follow some safety steps. Allow the soup to cool slightly, and blend it in batches. Hold a thick, folded kitchen towel over the top of the machine. Start blending, gradually increasing the speed. Repeat with additional batches.
- Using celeriac and only the white part of the leek keeps the soup pale.
- Turkey: Between 3.5 and 12.5 oz/150-350 g is fine; use as much as you have. White or dark meat are both great.
- You can blend the soup before or after adding the turkey. Personally, I prefer to leave the turkey pieces as they are.
Nutrition Information
Show Details
Serving
1/4 of the soup
Calories
414kcal
(21%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Cholesterol
154mg
(51%)
Sodium
955mg
(40%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1/4 of the soup | |
| Calories | 414kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 154mg | 51% |
| Sodium | 955mg | 40% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
69 reviews
Good
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