creamy leftover turkey soup

How To Make creamy leftover turkey soup

• Step 1
  In a large pot or Dutch oven over medium heat, add 1 Tbsp butter and oil.
• Step 2
  When sizzling, add onions, carrots, and celery; season with salt. Cook for 10 minutes, stirring often.
• Step 3
  Add red peppers and cook for 4 minutes or until the ingredients are mostly tender.
• Step 4
  Add the remaining 2 Tbsp butter and flour. Reduce the heat to medium-low and stir constantly until the ingredients are nicely coated and the flour is cooked, about 3 minutes.
• Step 5
  Add garlic, basil, thyme, rosemary, and red pepper flakes; sauté for 30 seconds.
• Step 6
  Stir in broth, scraping the bottom of the pot. Add potatoes and bay leaf. Bring to a boil, then reduce to medium and simmer for 20 minutes or until the potatoes are tender.
• Step 7
  In a bowl, add heavy cream and temper it by adding some hot broth. Whisk well before adding more ladles. Set aside until needed.
• Step 8
  When the spuds are done, add cooked turkey meat, frozen peas, and tempered heavy cream. Mix well and increase the heat to medium-high.
• Step 9
  Reduce back to medium and let it simmer gently for 5 minutes or until the peas are cooked and the meat is heated through; taste and adjust if needed.
• Step 10
  Before serving, sprinkle on some fresh chopped parsley.
• Step 11
  To view this delicious, comforting soup on YouTube, click on this link ➡ https://youtu.be/c8SjpvafrjI
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