|Turquoise: A Chef's Travels in Turkey|
|by Lucy Malouf|
With terrain from rugged mountains to idyllic coastline Turkey has become a sought-after travel destination enjoyed not only for its beauty but it...
1 - 10 of 43 for cream of turkey soup
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Cook vegetables and ... chicken broth and turkey carcass; add salt ... Add the almonds, cream, sherry, milk, ... then add to the soup. Serves at least 6.
Melt butter. Blend ... Add remaining broth, turkey, onion, celery, ... Simmer 30 minutes. Makes 6 to 8 servings - very rich so they don't need to be big.
Remove skin from turkey and cut into ... excess fat; add cream and stir gently. Do not boil. Pour soup into bowls. Sprinkle ... Serve with French bread.
Heat butter in ... and 1 cup of broth, stirring constantly. ... remaining broth and turkey. Heat, do not boil. Garnish with grated carrot. About 6 servings.
Saute onion in ... stirring constantly, until thickened. Add turkey; simmer 5 minutes, stirring occasionally. Garnish with parsley. Yield: 4 to 6 servings.
Broth: Bring to a boil. Add turkey. Set aside. ... reduce heat and simmer 20 minutes, or until rice is tender. Add half & half, cook until thoroughly heated.
In large Dutch ... minutes. Stir in turkey, peas and ... minutes or until vegetables are tender. Stir in half and half and milk. Heat through. 6 servings.
Place turkey bones in large ... Consistency should be creamy. For extra heartiness add frozen vegetables, rice, noodles, etc. Soup may be frozen for storage.
Blend butter and flour and add slowly to stock, cook until slightly thickened. Add remaining ingredients and heat.
In a saucepan, combine ingredients (except shells or popovers), cook until thick, season to taste with salt, pepper, garlic and onion powder, if ...
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