creamy turkey vegetable soup
I made this up as I was throwing it together and I didn't measure anything, so the measurements are my best guess. I cook by taste and what will fit in my pot. I'm not a fan of sage but it really works, in moderation, in this soup. If you love sage then add it to your heart's desire. Thyme may also be nice if used sparingly. I might have added several shakes of ground marjoram though it's not a very strong herb. To save on a few calories you can skip the heavy cream and use half and half or just thicken with a cornstarch and milk mixture.
yield
8 -10 or more
prep time
45 Min
cook time
3 Hr 30 Min
method
Stove Top
Ingredients For creamy turkey vegetable soup
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3 - 4 lgturkey necks
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3 - 4 qtwater
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very coarsely cut vegetables to season water, salt, 8-10 whole peppercorns, 5-6 whole garlic cloves
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2 lgonions, coarsely chopped & divided
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5 stalkcelery, sliced & divided
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1/2 lggreen bell pepper, seeded & diced
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2 tspwhite pepper
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salt & coarse black pepper to taste
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2 Tbspdried parsley
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2 tspgarlic powder
- STEP TWO
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2 smbay leaves
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2 canwhole kernel corn, drained
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2 cfrozen green peas, rinsed
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1/2 cfresh or frozen green beans
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2 mdrusset potatoes, peeled and cubed
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3carrots, peeled and cut into 1/4" rounds
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rubbed or ground sage (i use this very sparingly, and add to taste)
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1 1/2 cmilk
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2 cheavy whipping cream
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2 Tbspdried chives or 1/2 c sliced green onions
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2 Tbspdried parsley
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2 Tbspbutter
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3 - 4 cleftover turkey meat
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salt, black pepper, garlic powder to taste
How To Make creamy turkey vegetable soup
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1In a large 5-6 qt heavy pot cook down turkey necks in water seasoned with various vegetables, salt, peppercorns & garlic. Cook for about 2-3 hours, adding more water as needed until neck meat is tender and will easily pull from the necks. Remove from heat, take the necks out and put on a plate and set aside to cool. You can pull the neck meat and use in this soup or use it for something else. Strain the broth to get all of the seasonings out. -
2In the same heavy pot or Dutch Oven heat the turkey broth until hot, then add half of the chopped onions, half of the sliced celery, and all of the bell pepper and parsley. Bring to a boil then reduce heat to keep it on a low boil and cover. Cook until the vegetables are completely tender.
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3Season with salt & peppers, and garlic, stir well and taste. Get the seasoning right at this point because you will be adding more later. Turn the heat off and use an immersion blender to puree everything until smooth. The soup will have a greenish hue - it will change later.
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4Remove cover and bring this back to a very low simmer and add remaining onions, celery, add bay leaves, corn, peas, green beans, carrots, and potatoes. Add a little rubbed sage, about a couple of pinches and stir well. Taste and adjust seasoning as needed.
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5Allow to slowly cook on the stove, uncovered, until the veggies become tender crisp. Add milk, cream, chives or green onions and parsley. Stir well and continue to cook on low heat, stirring occasionally. Taste often and add more sage if desired, salt & coarse black pepper as needed.
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6Once soup is thickened to your liking (it won't be extremely thick), stir in butter until melted, then add the turkey meat, stir well and heat through. Enjoy! Tastes even better the next day.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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