© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp olive oil
1 onion, peeled and chopped
1/2 c diced celery
1 c diced carrots
12 oz red skinned potatoes, peeled and diced
1 red bell pepper, seeded and chopped
2 Cloves garlic, peeled and crushed
2 tbsp all-purpose flour
3 c TURKEY STOCK
10 oz COOKED TURKEY, diced
2 oz sweet corn kernels
Salt and freshly ground black pepper To Taste
1 tsp dried thyme
1/4 c light cream or table cream
Heat the oil in a large saucepan. Gently saute the onion, celery, carrots and potatoes for 5 minutes, stirring occasionally. Add red pepper and garlic and saute for 2 more minutes.
Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock.
Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn.
Add salt, pepper and thyme and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot.
Stir in cream and adjust seasonings.
Serve in warm soup bowls.