Ingredients with Measurements:
- 1 pound cooked turkey, shredded
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the carrots and celery and cook for another 5 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
6. Add the thyme and season with salt and pepper to taste.
7. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
8. Add the shredded turkey and cook for another 5 minutes.
9. Remove the pot from the heat and let it cool slightly.
10. Using an immersion blender or regular blender, puree the soup until smooth.
11. Return the soup to the pot and stir in the heavy cream.
12. Heat the soup over low heat until warmed through.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 12g
Protein: 25g
Substitutions for ingredients:
- Cooked chicken can be substituted for turkey.
- Half-and-half can be substituted for heavy cream.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Use different vegetables, such as potatoes or parsnips, in place of the carrots and celery.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- To make the soup ahead of time, prepare it up until the point of pureeing it. Let it cool and store it in the refrigerator for up to 2 days. Reheat it over low heat and stir in the heavy cream just before serving.
- If using a regular blender, puree the soup in batches and be careful not to overfill the blender.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of fresh thyme or parsley on top.
Garnishes:
Fresh herbs, croutons, or a dollop of sour cream can be used as garnishes.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
A side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
Make sure the soup is heated to an internal temperature of 165°F before serving.
Food history:
Creamy soups have been popular in European cuisine for centuries, and were often served as a first course at formal dinners.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Creamy, Rich, Comforting, Herby