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Creamy Turkey Soup -

Creamy Sweetcorn and shredded turkey soup. Makes 6 portions

This recipe is a take on a classic Crème Washington it is a lovely creamy soup that works well with the turkey stock and the slight sweetness of the sweetcorn. Fantastic on a cold winters day or if you want to make a meal out of it add a good handful of diced bacon and potatoes before adding cream then cook until potatoes are cooked this will give you a whole some chowder like dish. 300g Turkey breast pulled or cut into strips 1.5 lt Turkey stock made from turkey carcases and bones 60g butter 1 small onion finely chopped 50g Celery thinly sliced 30g leek cut into thin strips 350g Sweetcorn 60g flour 150 ml cream Melt the butter in a pan add the onion and sweat without colour for 6 to 8 min until the onions are soft. Now add the celery, 20g of the leek and 300g of sweetcorn cooking out for another 6 to 8 min with no colour. Take the rest of the Sweetcorn and cook in the stock to tenderise then remove from stock and refresh in cold water. Do the same with the rest of the leek but just blanch quickly and refresh. Keep both of these to finish the soup later. Next going back to pan add the flour to the celery, sweetcorn, mix to make a roux and cook out on stove for 5 to 6 min again without colour.

Slowly add a 1/4 of the hot stock and mix well until all the stock is incorporated and you have got rid of any lumps. You now have a very thick sauce, add another ¼ of the stock again mixing in well and repeat this until all the stock is mixed in and you have a smooth soup.

Allow the soup to cook out for 10 min then taste and season. Remove the soup from the stove and carefully place it into a liquidiser or blitz it with a hand blender to a purée. Pass through a course strainer ( if you have a good liquidiser you may not need to do this ).

Place soup back on stove to reheat but not boil. When hot take a bowl and add 100ml of the cream to it, now take a ladle of soup add it to the cream to warm it up then mix this into the soup on the stove. Once you have added the cream do not re-boil.

Mix the shredded meat and leftover Sweetcorn into the soup, check seasoning again and ladle soup into soup bowls finish with a little swirl of cream and the shredded leeks.

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