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Cream of Turkey Soup
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1 turkey carcass (if do not have carcass use 2-3 boxes chicken broth)
Left over white and dark turkey meat
1 bag frozen Snow peas
1 bag baby carrots
1 small white onion
1 bag egg noodles or favorite pasta
1 quart whipping cream
5 tables spoons flour & milk (for a rue)
Salt and pepper
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In a large stock pot boil the turkey carcass and bones until everything is loose (approx 2 hours on low after bringing to a boil)
Remove carcass and strain off all juices and put in a stock pot.
Pick out the meat pieces and place back in stock pot,
Take left over turkey meat and shred into the stock pot and bring back to a boli.
Add the snow peas, baby carrots diced and onion finely diced continue to boil over a low heat for 45 mins. Then add the pasta. Cook until noodles are soft.
Then stir in the milk & flour (rue) mixture then add the cream.
Continue to stir over a low fire for about 5-10 minutes until thickens.
Salt and pepper to taste.
If prefer a traditional Turkey Soup skip the rue and cream steps.
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Preparation Time: 3+ hrs |
Serves: 6-? |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 2320 times. |
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