cream of turkey soup
(3 ratings)
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I am posting this recipe for a club member that requested a Turkey Soup. I hope you like this one version, and I think that it will be delicious, Beth. P.S. If you don't like Tarragon as a herb, you can substitute fresh Thyme and Parley for a fresher taste. Also, another member, Beth, added peas and potatoes to the soup...Just a consideration...
(3 ratings)
yield
4 serving(s)
Ingredients For cream of turkey soup
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2 ozbutter
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1large onion
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1carrot, peeled and cubed petite
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1stalk of celery, peeled and cubed petite
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10 ozturkey, shredded finely
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1 ptchicken stock
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1 Tbspchopped fresh tarragon
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1/4-1/2 cheavy cream
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salt and pepper
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1bay leaf
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fresh tarragon leaves to garnish
How To Make cream of turkey soup
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1Mise en place your onion, carrot, and celery. Melt the butter in a large saucepan and fry the onion for 3 minutes.
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2Add the cooked turkey to the pan with 1/2 pint of the chicken stock. Add the bay leaf to soup.
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3Bring the soup to the boil and simmer for 20 minutes. Allow to cool some, and then pour the remaining stock into soup. Add the cream. and remove from heat so it does not scald.
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4Remove bay leaf. Next. salt and pepper to taste.
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5Add the chopped tarragon. Garnish with a small sprig of tarragon and serve with croutons
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