Posted at Foodie Friday
Autumn is soup weather. I don't care what anyone else says. Sitting inside nursing a steaming bowl of delicious soup, eating some fresh crusty baguette. Watching the cold wind outside pull the red and golden leaves from the branches they are desperately clinging to and scattering them on the grass.
Now try telling me that autumn isn't soup weather.
Really though, I had to plan soup for Thursday's dinner because my poor dear husband had a tooth pulled on Thursday afternoon. Sadly for him that also meant he wasn't able to share the delicious fresh bread with me. I had to eat it all myself, slathered with soft butter, such a shame.
This was also my first time making stock. I'd been under the impression that there was some kind of awkwardness about making stock that required regular people to resort to stock cubes. Actually it was unbelievably easy. We ate Turkey on Sunday, so I pulled the carcass apart and threw it in the slow cooker with some water, spices (parsley, thyme, black peppercorns and a bay leaf) and some veggies (celery, onion and carrots to be exact). I left it in there on low for a day or so. Well, maybe longer because I actually forgot about it.
I scooped off the froth and let the whole thing cool, then strained it into a bowl, put the part I needed for the recipe in the fridge and the rest in the back of the freezer. Now I have enough turkey stock to probably last me for the rest of my life. Or at least for several weeks of non-stop turkey related soup.
Ok here we go.
Creamy Turkey Soup, serves 6
6 tablespoons butter
1 large onion, chopped
3 celery stalks, cut into thin slices
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon savory
1/2 teaspoon parsley flakes
1 1/2 cups milk
4 cups leftover (cooked) turkey
5 medium carrots, sliced
1 1/2 cups turkey or chicken stock
Whew, I know that's a long ingredients list. It's mostly made up of stuff you probably have laying around the house anyway though. The list looks slightly daunting to the soup novice (which I certainly am, this being my second. We don't like to talk about my first attempt) but I assure you it isn't.
In a soup pot over medium heat, melt the butter. Add the onion and celery and sauté for 4 minutes or until tender.
Stir in flour, salt, pepper, garlic powder, thyme, savory, and parsley and cook until bubbling. gradually add milk, stirring constantly until thickened.
Add turkey and carrots, then add stock until you reached the desired consistency and bring to a boil.
Reduce heat and simmer, covered, 20 minutes or until vegetables are tender.
Easy and pretty yummy. Plus it's something that's really good to make ahead and refrigerate or freeze.