Creamy Turkey Soup is one of the great comfort foods of American cuisine. This incredibly flavorful creation is soothing, providing the diner with pure pleasure.
Creamy Turkey Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 12 cups
- 1/2 pound celery, diced
- 3/4 Cups butter, unsalted
- 1/2 Cup yellow onions, peeled and finely chopped
- 1 1/2 Cups flour
- 1/4 teaspoon thyme, ground
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper, ground
- 3 Quarts turkey broth, canned, heated
- 3/4 pound cooked turkey, light and dark
- 1 pint whole milk, heated but not boiling
- 3/4 Cup pimiento, chopped
- 1/8 Cup fresh flatleaf parsley, chopped
- Garlic Croutons, as needed (recipe follows)
- scallions, green parts only, chopped (optional garnish)
- 1 loaf French baguette, or crusty Italian bread sliced about 1/4-inch thick, on an angle
- 2 cloves, garlic, smashed
- 1 1/2 sticks butter, salted, divided, plus more as needed
- Cut celery into dice (1/4 inch). Melt butter and saute celery and onions 5 minutes until vegetables are tender.
- Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.
- Gradually whisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.
- Fold turkey into sauce and continue cooking 15 minutes.
- Stir in the milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees Fahrenheit is reached.
- Serve each portion with garlic croutons, if desired.
- Select bread that is dense inside, with a good crust. Slice the bread carefully to avoid crushing it.
- In a separate saute pan, melt 3/4 stick of butter over medium heat, add the garlic cloves, which should only be smashed, not chopped.
- Add slices of bread to the bubbling butter and using tongs, turn after about 2 to 3 minutes cooking for another 2 minutes till golden brown on both sides. Remove with tongs and place in a bowl.
- Leave the garlic in the pan and add the remaining 3/4 stick of butter. Allow the next batch of butter to bubble gently, and add remaining bread, repeating as before. If you have more bread, use more butter and repeat for a third time.
- Serve two croutons with each cup or bowl of soup.
- Garnish with scallions, if desired.