3 cups chopped leftover turkey 8 cups turkey broth 1 can (12 ounce size) evaporated milk 2/3 cup flour 1 pound small new potatoes (1 to 1 1/2 inch inches ea) 4 stems celery, finely chopped 1 bunch green onions, finely chopped 4 carrots, finely chopped 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon thyme 1/2 teaspoon sage
Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 minutes.
Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes). Serve hot.
I often find turkey to be kinda boring but this soup is delicious. I had to use homemade chicken stock though because the leftover turkey I used was just from a boneless breast so I couldn't make turkey stock. I thought this had lots of really good flavor and was rather hearty. To the person (uh, one) who found this to be bland it was probably the stock you used. As with any soup recipe if it's not flavorful your soup won't be either. I am looking forward to making this with rich turkey stock after Thanksgiving.
Ralleia March 17, 2011 REVIEW:
Excellent! I think that the pepper made it a bit too spicy for my young daughter, so the next time I'll set aside a portion of it for her before adding pepper.
Otherwise, a wonderful soup, especially for after making a turkey. Loads of fresh vegetables, healthful, delicious! I think that the servings produced are closer to 6-8, so I'll halve the recipe next time.
cjcook November 29, 2009 REVIEW:
This is DEFINITELY NOT BLAH! It's a very tasty and creamy soup--my favorite for after Thanksgiving. I've shared with others and they loved it too.
DZ December 27, 2008 REVIEW:
Superb! I believe it is primarily the spices that make this soup so tasty. I reduced the pepper to 3/4 tsp. but I would not do any less than that. The strong pepper flavor (although not spicy) is excellent paired with turkey. This soup would have been good even without the milk (I know because I taste-tested it along the way), but it was very pleasing with the milk. I do not think you need to add heavy cream to be satisfying. One more note--you may want to add more salt. It depends on the saltiness of your broth. Finally, I am not crazy about turkey but this soup was absolutely wonderful. I will be making this one every year with my leftover turkey carcass (just throw in a stock pot of water and boil for a couple of hours. Then remove all the meat from the bones. Chill the broth so you can skim off the fat. Then proceed with this recipe.)
Member since: Feb 10, 2008
danmcgov February 10, 2008 REVIEW:
I've made and served this twice and everyone loves it. "This soup is addicting" is what I often hear. It's very easy. I was surprised how creamy it was without using heavy cream.
Guest Foodie November 10, 2007 REVIEW:
I lost this recipe in a recent move and have been looking for it for months!! It is absolutely delicious! I make it every year after Thanksgiving and everyone who tastes it agrees it's the best!(I omit the potatoes.)
Blah! October 12, 2006 REVIEW:
Tried it and was less than desirable ... thankfully the guests were here for the turkey and not the soup!
mesu October 5, 2006 REVIEW:
This was an excellent recipe. I skipped the sage and green onions but added some finely diced red pepper. It was delicious. Would recommend. You can also substitute skim evaporated milk in the recipe - it will be slightly less creamy, but with fewer calories.
digijen April 19, 2006 REVIEW:
This is an awesome recipie. I skipped on the celery (I hate it), and I added 1/2 cup of heavy cream. I'm not a terrific cook, but this was relatively easy to make and very tasty.
Member since: Oct 9, 2005
chickopitbay October 20, 2005 REVIEW:
I make this recipe quite often and the results have been the same each time. Extraordinarily scrumptious soup! This is without a doubt one of the very best creamy soups of any kind that Ive had. And every one of my friends and neighbors who have eaten my soup made from this recipe has asked for this recipe.
I use every ingredient listed in this recipe except for the green onions. I didnt have any the first time and the soup was still great. So now I just omitted the green onion when I make this soup. I also add a scant half cup heavy cream for extra richness. And I increased the sage because I like sage. This soup recipe is simply one of the richest lip smacking recipes for leftover turkey
Roast a fresh young turkey and remove all the meat when it is done. Then put everything else, bones, skin, carcass, in a large pot and cover with water. Add a dozen peppercorns, a large onion, 5-7 whole garlic cloves, 2 large carrots, 1 stalk celery with leaves, 1 tsp thyme, 1 dried sweet bay laurel leaf. Bring the pot to a boil, then simmered on low for 4-5 hours. Strain and de-fat the stock. Put stock into the pot. Add kosher salt to taste then follow the creamy turkey soup recipe using the stock and the meat.
With a salad, loaf of your favorite hot crusty bread with real butter and a glass of beer or wine, this should make just about anyone happy.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.