Turkey Velvet Soup Recipes

TURKEY VELVET SOUP

Steps:

• 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.

TURKEY AND VEGETABLE SOUP

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

WILLIAMSBURG TURKEY SOUP

Steps:

• Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
• Remove carcass and pick off meat. Broth should measure 3 quarts.
• Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
• Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
• Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
• Add half and half. Heat through.

HEAVENLY TURKEY SOUP

Steps:

• Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
• Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

CREAMY TURKEY VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).