I've been saving up this post for an entire year, because this recipe is that awesome.
If you're like every household in America, you have a pantload of leftover turkey staring you down come Friday morning, and if you're like me, you are not a big fan of sandwiches. Even if sandwiches are your cats pajamas, you'll probably still get sick of them before the turkey runs out. But fear not. Enter the versatile, crack-like cream of turkey soup. Yes, crack-like. Perfect as a rich soup, or as a topping for rice, quinoa, barley, or whatever else floats your boat.
- Leftover turkey, chopped small (about 1-1 1/2 cups chopped)
- 1/2 a small carrot, diced
- frozen peas, handful
- 1/4 c. butter
- 1/4 c. white flour
- 1 cup of cream (or half and half)
- 6 cups chicken or turkey stock (homemade is always better, but not required)
- Salt and pepper to taste
The most important ingredient in this recipe is flavorful stock, so if you only have bouillon cubes or canned stock, add some chopped onion (sauteed first) and some dried herbs to the mix.
In a heavy Dutch oven over medium heat, melt the butter and saute the carrots until soft (onions too, if using). Whisk in flour to make a roux (add more flour or butter if necessary to make a paste). Stir constantly until the roux darkens in color to a tan or medium beige. Whisk in the turkey or chicken stock, add the chopped turkey and peas, and cook until heated through. Stir in the cream (or half and half, if going the slightly healthier route), salt and pepper to taste.
Ladle some over rice and tuck into this ultimate comfort food.
If you've done anything fancy with your turkey, like rubbed it with truffle butter as we did last year, you will definitely taste it in this magical soup.
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