Robin DuPree Recipe

Cream of Turkey Soup

By Robin DuPree robdupree


Recipe Rating:
Serves:
4

Robin's Story

I 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...

Ingredients

2 oz
butter
1
large onion
1
carrot, peeled and cubed petite
1
stalk of celery, peeled and cubed petite
10 oz
turkey, shredded finely
1 pt
chicken stock
1 Tbsp
chopped fresh tarragon
1/4-1/2 c
heavy cream
salt and pepper
1
bay leaf
fresh tarragon leaves to garnish

Directions Step-By-Step

1
Mise en place your onion, carrot, and celery. Melt the butter in a large saucepan and fry the onion for 3 minutes.
2
Add the cooked turkey to the pan with 1/2 pint of the chicken stock. Add the bay leaf to soup.
3
Bring 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.
4
Remove bay leaf. Next. salt and pepper to taste.
5
Add the chopped tarragon. Garnish with a small sprig of tarragon and serve with croutons

About this Recipe

Course/Dish: Turkey Soups, Cream Soups
Other Tag: Quick & Easy


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27 Comments

user
karen axel-knispel bakingwinner
Jan 12, 2015
hi - you don't say when to put in the carrot, and celery- at what point should they go in? I asked this once before but never got the answer Thanks in advance
user
Robin DuPree robdupree
Sep 19, 2012
Thanks for the input, Freda and Karen..
user
Heidi Hoerman heidicookssupper
Sep 19, 2012
Mise en place is simply getting all your stuff measured and your equipment out before you start assembling a dish. Some of the cooks on the Food Network talk about it and that's where I learned it. According to wikipedia it comes out of commercial kitchens. There's a good explanation for the home cook of how to apply mis en place at reluctantgourmet.com/mis_en_place.ht...

Heidi-the-retired-librarian-strikes again. ;-)
user
karen axel-knispel bakingwinner
Sep 19, 2012
I experimented with the problem. I tossed the turkey in flour before adding it to the soup and it worked or you can make a roux and add that to the soup-- also the beginning says Mise en WHAT does that mean?? I am guessing it means mince the onion, celery, and carrots.. it says fry the onions for 3 minutes but it never tells you when to add the carrots and celery
user
FREDA GABLE cookin4me
Dec 2, 2011
Karen, I have also Learned that All Cream Soups seem to Break down,
(thin) as it is heated too long. Such as on a steam table, thats why you seldom find Cream soups in a cafe.
Robins method May work. I'll have to try this myself.