Turkey Soup

Turkey Soup

  • Servings: servings 4-6
  • Print
blog-6330Author note: This recipe is really a Leftover Thanksgiving Soup. It contains potatoes, peas, carrots, onions and cooked turkey– everything that will be easy to find in your kitchen after a Thanksgiving feast. Feel free to substitute the mascarpone with creamed cheese or heavy cream.

1/2 onion, diced

1 carrot, diced

2 teaspoon kosher salt

3 cups water

6 cups turkey stock (or chicken stock)

1/2 teaspoon oregano

3 cups potatoes, diced

1 cup peas (frozen or fresh)

3 cups cooked turkey, cut into bite-sized pieces (click here for recipe)

3 tablespoons mascarpone

gougères, optional topping (click here for recipe)

cooked egg noodles, optional topping

  1. In a large sauce pan combine onions, carrots and salt. Cook over medium heat until soft, about 5 minutes.
  2. Add water and stock. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes.
  3. Add potatoes and cook till soft.
  4. Add turkey, peas and mascarpone, stir well. Heat through until the mascarpone is fully melted and incorporated into soup.
  5. Serve warm with gougères or over cooked egg noodles.

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