Cream of Turkey Soup
User Reviews
4.4
46 reviews
Good
Cream of Turkey Soup
Report
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.
Share:
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 potato about 9 oz/ 250 g
- 1 tablespoon butter
- 2 bay leaf
- ½ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- 3 ¼ cups chicken or turkey stock, 750 ml
- 1 cup milk 250 ml, whole
- 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
- sea salt
- ground white pepper
- 1-2 tablespoons parsley chopped
- red peppercorn 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
(53%)
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
46 reviews
Good
Other Recipes
You'll Also Love
