Creamy Turkey Soup
Submitted by brewdaddy
Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minGot leftover turkey? This is exactly what you should do with it.
A buttery roux of onions, celery, and flour creates a thick, velvety base that gets loosened with milk and turkey broth until it hits that ideal creamy-but-not-heavy consistency.
Four cups of cubed cooked turkey, sliced carrots, and frozen peas turn it into a chunky, satisfying bowl seasoned with thyme, savory, garlic, and parsley.
It’s basically Thanksgiving in soup form, and it’s ready in an hour.
Pro Tips
- Use turkey broth if you made stock from the carcass. It deepens the flavor enormously compared to store-bought chicken broth.
- Stir constantly when adding the milk to the roux so the base stays smooth and lump-free.
- Add broth gradually until you hit the thickness you like. Some folks want it stewlike, others prefer a thinner soup.
- Don’t add the peas until the last 15 minutes. They only need enough time to heat through and keep their bright green color.
Ingredients
Directions
In a large kettle, sauté onion and celery in butter until tender, about 10 minutes.
Stir in the flour and seasonings ;gradually add milk, stirring constantly until thickened.
Add turkey and carrots.
Add enough broth until soup is desired consistency.
Cover and simmer for 15 minutes.
Add peas; cover and simmer for 15 minutes or until vegetables are tender.
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