Robin's StoryI am posting this recipe for a club member that requested a Turkey Soup. I hope you like this one version, and I think that it will be delicious, Beth.
P.S. If you don't like Tarragon as a herb, you can substitute fresh Thyme and Parley for a fresher
taste. Also, another member, Beth, added peas and potatoes to the soup...Just a consideration...
carrot, peeled and cubed petite
stalk of celery, peeled and cubed petite
turkey, shredded finely
chopped fresh tarragon
salt and pepper
fresh tarragon leaves to garnish
1Mise en place your onion, carrot, and celery. Melt the butter in a large saucepan and fry the onion for 3 minutes.
2Add the cooked turkey to the pan with 1/2 pint of the chicken stock. Add the bay leaf to soup.
3Bring the soup to the boil and simmer for 20 minutes. Allow to cool some, and then pour the remaining stock into soup. Add the cream. and remove from heat so it does not scald.
4Remove bay leaf. Next. salt and pepper to taste.
5Add the chopped tarragon. Garnish with a small sprig of tarragon and serve with croutons