from After the Feast
This hearty soup is a meal in itself—the kind of dish you’d imagine serving in a bread bowl, though I’ve yet to reach that level of plating ambition.
Ingredients
2 Tbsp (30 mL) turkey schmalz or other cooking oil
1 onion, diced
2 carrots, chopped
2 ribs celery, chopped
2 sprigs fresh thyme (or ½ tsp/ 2.5 mL dried thyme leaves)
⅓ cup (80 mL) all-purpose flour
4 cups (1 L) turkey or other stock
2 cups (500 mL) water
2 medium potatoes, diced (about 10½ oz/300 g)
½ tsp (2.5 mL) salt
10½ oz (300 g) cooked turkey, cut into 1-inch (2-cm) cubes (about 2½ cups/625 mL)
1 cup (250 mL) whipping cream
1 12-oz (341-mL) can corn, drained
Salt and pepper to taste
1 Tbsp (15 mL) chopped parsley
Directions
Heat the schmalz or oil in a large pot on medium high. Add onion, carrots, celery, and thyme and cook until the onion is soft and translucent, 3–5 minutes. Sprinkle in the flour and stir for 30 seconds, then gradually add the stock, stirring to break up any lumps of flour. Add the water, potatoes, salt and pepper and turn the heat up to high.
Bring to a boil, then reduce the heat to medium and simmer until the potatoes are cooked, 12–15 minutes, stirring occasionally.
Stir in turkey, cream, and corn, and allow these to heat through, 2–3 minutes. Adjust seasoning to taste with salt and pepper, garnish with parsley, and serve.
Yield: 4–6 servings
Nada’s Tips & Tricks: I love serving this kind of soup in a bread bowl…always a hit on New Year’s Day after everyone has enjoyed some time out in the cold. If not in a bread bowl, serve the soup with fresh bread and comfort will be the word of the day. You can use leftover potatoes to thicken the soup that also acts as the starch. Leftover vegetables can be used instead of, or in addition, to the corn.
Contents and images used with permission by Iva Cheung. https://ivacheung.com/books/