Turkey Velvet Soup Recipe

Name: Turkey Velvet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek; 3 -4 potatoes (I used leftover roasted ones, but raw ones could be substituted); 2 small carrots; 2/3 cup sweet corn; 2/3 cup frozen peas; 2 cups chopped turkey meat, mostly white meat; 4 -5 cups turkey broth or 4 -5 cups chicken broth; 1/2 cup cream; 1 tablespoon butter or 1 tablespoon margarine; 1 dash tarragon; salt and black pepper, to tastes

Servings: persons

1 leek
3 -4 potatoes (I used leftover roasted ones, but raw ones could be substituted)
2 small carrots
2/3 cup sweet corn
2/3 cup frozen peas
2 cups chopped turkey meat, mostly white meat
4 -5 cups turkey broth or 4 -5 cups chicken broth
1/2 cup cream
1 tablespoon butter or 1 tablespoon margarine
1 dash tarragon
salt and black pepper, to tastes

1
Clean and slice the leek and sweat in a little butter. Add half the turkey stock and the potatoes. As my potatoes were already cooked, I was able to blitz the soup with my hand-held blender; if they are raw.
2
Simmer until the potatoes are cooked and THEN blitz the mixture with a blender or food processor.
3
Add the vegetables and tarragon and bring to a boil.
4
When the carrots are tender, add the turkey meat.
5
Bring back to a boil and then turn down the heat so that the soup simmers. Pour a spoonful of the hot soup into the cream, mix and then add the cream to the soup. (This should keep the soup from curdling).
6
Stir well and taste for salt and pepper. You may well find it needs a bit of salt. A good grinding of pepper will also add a little bite to the velvet creaminess.

656

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.

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

You need 11 ingredients. The key ingredients include: 1 leek, 3 -4 potatoes (I used leftover roasted ones, but raw ones could be substituted), 2 small carrots, 2/3 cup sweet corn, and more.

Yes, Turkey Velvet 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 Velvet Soup

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