Prep 22 mins
Cook 30 mins
Great smooth post-Thanksgiving soup.
- 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
- 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.
- Simmer until the potatoes are cooked and THEN blitz the mixture with a blender or food processor.
- Add the vegetables and tarragon and bring to a boil.
- When the carrots are tender, add the turkey meat.
- 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).
- 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.
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