Creamy Turkey & Fennel Soup

I love Thanksgiving. The turkey, family gatherings, laughter, turkey, seeing in-laws and new generations, and I really love the turkey. In fact, I’m not a huge fan of all the stuffing, gravies, cranberries, or green bean casseroles. It’s mostly the turkey I go for.

Now I have to admit that for decades I have avoided breast meat because it always seems to be dry, so I usually go for the dark meat. However, once I got my mitts on a good pressure cooker,  dry turkey is totally history! In fact, one of our favourite midweek suppers has become turkey breast – just about 30 minutes in the pressure cooker and it’s ready to eat.

Of course, the best part of making turkey is cooking down the bones for a comforting, delicious, lowfat soup. Whether using a pressure cooker (about 40 minutes) or stockpot on the stove (about 2 hours), making incredible turkey broth is simple: just add a few carrots, celery, an onion, and herbs like sage and thyme, to about 8 cups of water. Once the bones are cool enough to handle, pick off the meat and strain the broth.

At this point, I like to chill the broth so I can skim off any fat that rises. Or throw it in the freezer for another day. Whatever you choose to do, here’s a tasty and quick soup recipe for using up turkey and that yummy broth:

Creamy Turkey & Fennel Soup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Turkey & Fennel Soup


  • Author: Carlotta
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 Tbsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 1 tsp dried cilantro
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp olive oil
  • 23 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 white onion, chopped
  • 1 fennel bulb, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 4 c turkey stock
  • 2 c milk
  • 6 Tbsp corn starch
  • 3 c cooked turkey
  • 2 c frozen corn
  • 1 c frozen peas
  • 1 package (2 cups) shredded cheese

Instructions

  1. Toast fennel and pepper flakes together in a dry frying pan, making certain they don’t scorch. Crush together with the next 6 ingredients in spice mill, or with a mortar and pestle.
  2. Sauté vegetables, garlic and jalapeño in olive oil together with spices until tender in a stock pot.
  3. Add turkey stock, cover and allow to simmer for 10 minutes.
  4. Whisk corn starch into cold milk, and add to broth, simmering until thickened – approximately 5 minutes.
  5. Add turkey, corn and peas. Simmer for 2-3 minutes.
  6. Add cheese, and heat thru, but do not allow to boil
  • Category: Soup
error

Enjoy this blog? Please spread the word :)