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    You are in: Home / Recipes / Turkey Velvet Soup Recipe
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    Turkey Velvet Soup

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    22 mins

    30 mins

    Laurawombat Garcia's Note:

    Great smooth post-Thanksgiving soup.

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    1. 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. 2
      Simmer until the potatoes are cooked and THEN blitz the mixture with a blender or food processor.
    3. 3
      Add the vegetables and tarragon and bring to a boil.
    4. 4
      When the carrots are tender, add the turkey meat.
    5. 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. 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.

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    Ratings & Reviews:

    • on November 29, 2012


      I was looking for a recipe to help use up Thanksgiving turkey meat, a leek and potatoes. I also had on hand a few small carrots and a bag of snow peas. This recipe embraced them all, w as fast and simple and delicious to boot. A definite addition to my soups cookbook. Thank you L. W.b

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    Nutritional Facts for Turkey Velvet Soup

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.8
    Calories from Fat 115
    Total Fat 12.7 g
    Saturated Fat 7.7 g
    Cholesterol 40.7 mg
    Sodium 94.7 mg
    Total Carbohydrate 42.2 g
    Dietary Fiber 6.3 g
    Sugars 5.2 g
    Protein 6.4 g

    The following items or measurements are not included:

    turkey meat

    turkey broth

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