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| Home -> [Poultry, Smoked, Soups & Stews, Turkey] -> [Vermont smoked turkey & creamy cheddar soup Recipe] |
Vermont smoked turkey & creamy cheddar soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Poultry, Smoked, Soups & Stews, Turkey |
Rating: |
0 |
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Ingredients:
| 1
| small | Onion, minced | | 1
| | Carrot, diced | | 2
| tbsp | Butter | | 1/2
| tsp | Paprika | | 4
| tbsp | Flour | | 4
| cup | Smoked turkey stock | | 2
| tbsp | Sweet (cream) sherry | | 1/2
| tsp | Sage, dried | | 1/8
| tsp | Nutmeg | | | Freshly ground black pepper | | 1
| | Cayenne pepper | | 1
| cup | Mild cheddar cheese, grated |
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Procedures:
| 1 | In a medium saucepan saute the onion and carrot in the butter over moderate heat until the onion wilts and just begins to turn golden. | | 2 | Stir in the paprika and mix well. | | 3 | Add the flour and mix well to form a roux. | | 4 | Cook, stirring, until the roux turns a light golden color. | | 5 | Add the stock, sherry, and seasonings and whisk to blend well. | | 6 | Bring to a simmer, stirring occasionally, until the mixture is slightly thickened and smooth. | | 7 | Simmer a few more minutes. | | 8 | Stir in the cream and bring just to a simmer. | | 9 | Remove from heat and stir in the cheese until blended and smooth. | | 10 | Serve hot. | | 11 | Garnish with herbed croutons or dry stuffing mix, if desired. |
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