Cream of Turkey Soup

Soups & Stews

Recipe courtesy of The New Doubleday Cookbook

Serves 4

  • 1½ cups turkey, diced
  • 1 quart chicken or turkey broth
  • 1 cup light cream
  • 4 tablespoons flour
  • 4 tablespoon butter
  • 1/4 teaspoon salt (approx.)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon nutmeg or mace
  • 1 tablespoon parsley or chives, minced
  • 1/2 cup cooked carrots, diced (optional)
  • 1/2 cup cooked potatoes, diced (optional)

Cream of Turkey Soup

Cream of Turkey Soup

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Melt 4 tablespoons butter in a large heavy saucepan over moderate heat and blend in 4 tablespoons flour. Add broth and 1 cup light cream or half-and-half and heat, stirring constantly, until thickened and smooth. Mix in salt, pepper, nutmeg or mace, parsley or chives, and 1 to 1½ cups diced turkey meat and (optionally) 1/2 cup diced, cooked carrots and/or 1/2 cup cooked diced potatoes; cover, let simmer over low heat for 15 minutes, then serve hot.

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