This recipe comes to the YVF Kitchen courtesy of YVF team member Amberlee, who brought this to the office for lunch the week after Thanksgiving. Her soup was a big hit with the YVF crew, so we wanted to share with the YVF community so that you too could enjoy this tasty way to use up extra turkey meat.
Amberlee also explains how she makes her own turkey broth for this soup. Homemade broth is really versatile, so you can make a big batch and then store extra broth in the fridge or freezer. Substitute into your favourite recipes instead of water for a flavour boost – try using broth instead of water when cooking rice or grains.
Creamy leftover turkey soup
1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
4-5 small potatoes, cut into small cubes
6 tbsp butter
2 tbsp olive oil
6 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp each dried parsley flakes, herbs de Provence, and ground sage
1 tsp fresh thyme, stems removed
1-1/2 cups milk
4 cups cooked Yorkshire Valley Farms organic turkey, cut into bite-size pieces
5 medium carrots, cut into 1/4-inch pieces
2 cups homemade turkey broth (See note below regarding turkey broth. Alternatively, you can substitute chicken stock.)
2 cups frozen peas
1/4 cup half-and-half cream (optional)
Heat butter and olive oil in a large soup pot. Sauté onion, celery and potatoes until tender, about 10 minutes. Stir in flour and seasonings. Gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Add broth. Add turkey meat and carrots. Add more broth, if necessary, to achieve desired consistency. Cover and simmer for 15 minutes. Add peas. Cover and simmer for 15 more minutes, or until vegetables are tender. Finish with cream, if using.
Tip: Don’t use purple potatoes or carrots for this soup. While they are a fun way to add colour to other dishes, they will turn your soup an unpleasant greyish colour.
Homemade turkey broth
1 Yorkshire Valley Farms organic turkey carcass
1 onion, quartered
3 celery ribs with leaves, quartered
10 peppercorns
1 tsp herbs de Provence
1/2 tsp dried ground sage
water
Put all ingredients into a large soup pot. Add enough water to cover turkey carcass. Bring to a boil, then turn heat down and allow to simmer for 1-1/2 hours. We suggest you hold off on adding salt during the cooking process. This gives your broth more versatility for use in a variety of dishes and avoids over-salting. Adjust the seasoning when you add the broth to your desired recipe.
To store extra broth, allow to cool and then transfer into containers for storage in the fridge. Broth can also be frozen. Skim fat off the top before freezing. To cool broth quickly, fill sink with cold water and set pot into sink. Change water after 10 minutes, if necessary, until broth is fully cooled.
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