Turkey Velvet Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 52mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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