Leftover Turkey Vegetable Soup
Leftover Turkey Vegetable Soup with cream and a hint of tarragon, a cozy and nutritious soup that is incredibly delicious and heart-warming. It's a great way of using up any leftover turkey that you may have from your Thanksgiving or Christmas dinner. No more food waste, this turkey soup recipe packed with all the goodness you need.
Servings: 4 people
Calories: 353kcal
Ingredients
- 2 cups leftover turkey, cubed (300 g)
- ½ cup frozen peas (75 g)
- ½ lb baby potatoes (250 g)
- 1 large carrot
- 1 onion
- 2 cloves of garlic
- 3 tablespoon double cream (heavy cream)
- 4 cups chicken stock / broth (or turkey broth, 1 L)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 tablespoon tomato paste
- ½ teaspoon dried tarragon
- 1 tablespoon fresh parsley
Instructions
- Heat up the oil in a large pot set over a low to medium heat, then add the peeled and chopped onion and fry until golden.
- Add the peeled and chopped garlic, baby potatoes cut in half, carrot, peas and cooked turkey.
- Give everything a good stir.
- Pour over the stock, place a lid on the pot and leave it to simmer on a medium heat until the veggies are tender.
- Add the cream to a small bowl or ramekin, and pour over a tablespoon of the hot soup.
- Mix it well, then add 2-3 more tablespoons of soup, mixing after each addition.
- Remove the pot of soup from the heat, add the cream, mix it, then return the pot to the heat.
- Add the tomato paste, tarragon, season with salt and pepper and garnish with fresh parsley.
Video
Notes
- Adding cold cream to a soup can be tricky, as it can curdle and make the soup less appetizing. The best way to add it is to add one tablespoon of hot soup to the cream, mix well, then add 2 or 3 more tablespoons of soup, mixing well every time.
- Before the cream is added, remove the pot from the heat, add the cream, give it a good stir, then return the soup to the heat. In this way, the soup is creamy and delicious, with not a single curdle in sight.
- Tarragon is an incredible herb, but I find it too overpowering in larger quantities, so I would not add too much of it to the soup.
Nutrition
Calories: 353kcal | Carbohydrates: 28g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 786mg | Potassium: 890mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3059IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg