Turkey and Wensleydale Soup Recipe

Name: Turkey and Wensleydale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 garlic clove, finely crushed; 1 large carrot, diced; 2 pints chicken stock or 2 pints turkey stock; 350 g cooked turkey, cut into bite size pieces; 2 tablespoons cranberry sauce; 175 g wensleydale cheese, finely crumbled; 4 teaspoons cornflour; 2 tablespoons water; 1 tablespoon fresh parsley, chopped

Servings: persons

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely crushed
1 large carrot, diced
2 pints chicken stock or 2 pints turkey stock
350 g cooked turkey, cut into bite size pieces
2 tablespoons cranberry sauce
175 g wensleydale cheese, finely crumbled
4 teaspoons cornflour
2 tablespoons water
1 tablespoon fresh parsley, chopped

1
Heat the oil in a large lidded saucepan, add the onion, garlic and carrot, cover and sweat for 10 mins, shaking the pan occasionally.
2
add the turkey and cranberry sauce and simmer gently for 5 minutes.
3
over a low heat blend in the cheese until melted.
4
mix the cornflour with the water and take a ladle full of hot soup and mix with the cornflour mixture, stirring until smooth.
5
Pour back into rest of soup and allow to boil for few mins until slightly thickened.
6
Serve topped with chopped parsley.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, finely chopped, 1 garlic clove, finely crushed, 1 large carrot, diced, and more.

Yes, Turkey and Wensleydale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and Wensleydale Soup

How did you like this recipe?

Frequently Asked Questions