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Cream of Turkey
& Green Chili Soup
with Potatoes

.....................................................................................................................

What to do with that left over turkey ?

I found this recipe in the Food Section of the November 25, 2009 Albuquerque Journal.
The only change I made was to add potatoes to the soup.


I ended up with about 4 quarts of soup.
Next time I'll cut the recipe in half.
I'll try to freeze some, but I don't know if that will work.
I love very hot soup - but since this recipe contains cream
it's a good idea to keep the temperature below 145 degrees.


1/2 cup butter
3 cups green chili
(roasted and chopped)
2 fresh garlic cloves (minced)
I onion, diced fine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground thyme
1/4 teaspoon Cajun season
(I left this out)

1/4 teaspoon ground oregano
1/2 cup flour
3 cups milk
1 quart sour cream
2 cups turkey stock
(or chicken stock)
2 pounds turkey meat
(boneless and small chunks)
I quart heavy cream

I added 5 small potatoes
(cut up and boiled)



Using a thick, heavy pot, saute the butter, green chili
and fresh garlic until carmelized.
Add the diced onion sprinkle in the dried herbs and spices.
Saute until the onion is transparent.
Add the flour to make the roux and brown slightly.

Slowly add bit-by-bit first the milk
and then the sour cream and then the turkey stock,
stirring as each bit enters the pot.
Bring to a simmer but do not boil.
Add the turkey meat.
Cook for 20 to 30 minutes, stirring often
being careful that the soup does not boil.

Slowly add and stir in the heavy cream.
Be certain that the soup's temperature
does not get higher than 145 degrees.
Serve.
(if you want thicker soup,
adjust the consistency by adding
cornstarch according to your preference)






END