Creamy Turkey Vegetable Soup
Servings: 6 to 8
IngredientsPreparation
  • 4 tablespoons [60 g] unsalted butter
  • 4 peeled large carrots, into 1/2-inch [1.3-cm] thick slices
  • 2 large celery stalks, into 1/2-inch [1.3-cm] thick slices
  • 1 large onion, chopped
  • 3 large red potatoes, approximately 1 pound [454 g], into 1/2-inch [1.3-cm] dices
  • Turkey broth*
  • 1/4 cup [60 mL] freshly chopped parsley
  • 1 teaspoon [5 mL] dried marjoram
  • Up to 4 cups [1 L] cooked 1-inch [2.5-cm] turkey dices
  • 1 cup [250 mL] whipping cream
Turkey Broth*
  • 1 roast turkey carcass
  • 2 tablespoons [30 mL] vegetable oil
  • Approximately 12 cups [3 L] cold water
  • 2 peeled large carrots, into 1/2-inch [1.3-cm] thick slices, for the broth
  • 2 large celery stalks, into 1/2-inch [1.3-cm] thick slices, for the broth
  • 1 large onion, chopped
  • 6 parsley sprigs
  • 1 teaspoon [5 mL] thyme
  • 2 bay leaves
  • 2 teaspoons [10 mL] salt
  • 1/2 teaspoon [2.5 mL] freshly ground pepper
  • For the turkey broth, using a cleaver or a thick knife, chop turkey carcass into large pieces.
  • Heat vegetable oil into a large casserole before addin turkey carcass pieces.
  • Cook over medium heat turning often until golden, for approximately 10 minutes.
  • Pour enough cold water into the casserole for cover turkey pieces by 2 inches [5 cm], approximately 12 cups [3 L].
  • Add carrot and celery slices, and chopped onion.
  • Bring to a slow boil then scum top of broth.
  • Then add parsley sprigs, thyme, bay leaves, salt and pepper
  • Lower heat and leave to simmer really slowly on low for at least 2 hours, up to 4 hours.
  • Strain broth pouring it into a large bowl.
  • Firmly press as musch as possible of the vegetables into the broth; throw away remaining ingredients.
  • Leave turkey broth* to rest.
  • For the soup, melt unsalted butter into a clean casserole.
  • Mix in carrot and celery slices, and chopped onion.
  • Cover casserole and soften vegetables over medium heat stirring from time to time, for approximately 10 minutes.
  • Mix in red potato dices, reserved turkey broth*, freshly chopped parsley and dried marjoram.
  • Bring to a boil.
  • Leave to simmer slowly over low heat, partly covered, for 30 to 40 minutes.
  • Stir in cooked turkey dices and cream.
  • Reheat until really hot without boiling, for approximately 5 minutes, before serving.