CREAM OF HERB SOUP
This is a very creamy and savory soup. Serve in warm bowls with parsley garnish.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes.
- Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
- In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste.
- Serve in warm bowls with a parsley garnish.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 5.3 g, Cholesterol 25.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 5.8 g, Sodium 679.9 mg, Sugar 1.4 g
SOUPLANTATION'S CREAMY HERBED TURKEY SOUP
Found this recipe on the Souplantation/Sweet Tomatoes blog. This makes a BIG pot of soup! Update: After making this a few times, we made some changes. We skip step one, omitting those vegetables. We only use one cup on onions in step two, and halve the butter, flour and all remaining ingredients. Also, I do not puree the soup as stated in step three. This still makes more soup than the three of us can eat in one meal, plus it's a lot less prep work. I've also used half and half or milk in place of the heavy cream with very little difference in the taste.
Provided by Pinay0618
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Heat 8 cups water to a boil. Cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.
- In a pot, melt the 1/2 pound butter. Add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. Sauté for 5 minutes. Stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat.
- Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth.
- Add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.
- Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
- At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use "instant" stuffing. Tasty business!
Nutrition Facts : Calories 493.1, Fat 36.8, SaturatedFat 22.8, Cholesterol 151.7, Sodium 527.2, Carbohydrate 23.9, Fiber 2.8, Sugar 3.6, Protein 17.8
CREAMY TURKEY SOUP
My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois
Provided by Taste of Home
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
CROCK POT CREAMY HERB CHICKEN
Simple and delicious! Chicken in a creamy, herb sauce cooked up in your crock pot.
Provided by Erin Table for Seven
Categories Chicken
Time 4h15m
Number Of Ingredients 6
Steps:
- Add chicken into crock pot.
- In a mixing bowl, whisk together milk, soup,dry sauce mix, parsley and thyme until smooth and combined. Pour over chicken.
- Cover and cook on low for 4 hours or until chicken is cooked through.
- If desired, cut or shred chicken before serving.
Nutrition Facts : Calories 223 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 410 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CREAMY HERBED TOMATO SOUP
No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
LEMON TURKEY SOUP
A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!
Provided by Gitano
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
- Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
- Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 7.7 g, Cholesterol 27.6 mg, Fat 5.7 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 1.2 g, Sodium 482.2 mg, Sugar 3.2 g
PAP'S TURKEY AND DUMPLING SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
- Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
- Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
- Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.
SWEET TOMATOES CREAMY HERBED TURKEY SOUP
This is a seasonal favorite, but can be enjoyed anytime. This recipe works well with chicken, so you don't need to use just turkey.
Provided by pickman
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sized pot add 4 cups of water and celery and carrots. Cook for approximately 10 - 12 minutes over a medium high heat. Drain carrots and celery and set aside.
- Start soup by making the roux, you will need to melt 1/2 cup butter in a large stock pot over medium heat. Add onions to the melted butter, and cook onions until they are transparent. When onions are transparent add 3/4 cup of flour. Reduce heat to a medium-low heat and cook flour mixture for 1 to 2 minutes. The color should darken and this roux should smell like cooked pie crust. Turn heat up to a medium heat, and add 1 cup of turkey stock to mixture. Stir until thickened. Add another cup of turkey stock to flour mixture, stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening. Add half of remaining stock, stir until thickened, and then add the remaining turkey stock.
- Add turkey, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed. Add 2 cups of heavy cream, and cook for an additional 10 - 15 minutes on medium low heat. Cook stuffing according to package directions.
- When you are ready to serve, ladle soup into a bowl and top with cooked stuffing.
Nutrition Facts : Calories 328, Fat 28.5, SaturatedFat 17.1, Cholesterol 89.6, Sodium 442.2, Carbohydrate 16.3, Fiber 1.8, Sugar 2.3, Protein 3.1
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- In a medium-sized pot add 4 cups of water and celery and carrots. Cook for approximately 10 – 12 minutes over a medium-high heat. Drain carrots and celery and set aside.
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- Meanwhile: make the soup dumplings. In a small bowl whisk together eggs and milk, in a larger bowl whisk together flour, salt, and baking powder. Add eggs/milk to flour mixture and stir well with a wooden spoon, add fresh thyme and stir. Mixutre will be quite thick and sticky.Increase temperature of soup and bring to a boil. Dip two teaspoons into oil and form a small (1/2 the size of a golfball) ball of dough, drop directly into the soup. Repeat with the remaining dough. The dumplings are done when they have floated to the top and cooked for 3-5 minutes.
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