Cream of Turkey Soup Recipe: Topped with Puff Pastry
After Thanksgiving, there's often leftover turkey, and this Cream of Turkey Soup recipe is the perfect way to put those leftovers to delicious use. This soup is creamy, hearty, and full of flavor, making it an ideal comfort food for a chilly evening. We'll also top it with a golden puff pastry lid to take it to the next level of indulgence. Let's get cooking!
Recipe Video
Recipe Ingredients
- 5 ounces unsalted Butter
- 1 large Onion, finely chopped
- 8 oz White Mushrooms, sliced
- Salt and Pepper to taste
- ½ cup Flour
- 7 ½ cups Chicken Stock (adjust to your liking)
- 2 medium Carrots, finely diced
- 2 stalks Celery, finely diced
- 1 Leek, thinly sliced (white and light green only)
- 2 medium Potatoes, diced
- 1/2 teaspoon ground Cumin
- 1/4 teaspoon Cayenne Pepper, adjust to taste
- 1 tablespoon Fresh Thyme Leaves, chopped
- 1 tablespoon Garlic finely chopped
- 2 cups approx. Cooked Turkey, diced
- 1/2 cup Heavy Cream
For Egg Wash:
- 3 Egg Yolks
- 1 tablespoon Heavy Cream
- Puff Pastry Sheets (for topping)
Recipe Instructions
- In a large soup pot, melt 5 ounces butter over medium heat.
- Add the chopped onion to the pot, season with salt and pepper to taste and cook until it becomes translucent, about 5-7 minutes. Add the Flour, mix well and then slowly add the Stock using whisk to incorporate smoothly.
- While the onion is cooking, in a fry pan, add the sliced mushrooms season them with salt and pepper and sauté them to remove excess moisture and set aside.
- Back in the soup pot, add the finely diced carrots, celery, leek, and diced potatoes.
- Add cumin, Cayenne pepper, and fresh thyme leaves to the pot.
- Add the sauteed mushrooms and stir to combine. Add the garlic and cook for about 45 minutes or until the vegetables are tender.
- Add in the turkey and cream and let it simmer for about 5 minutes.
- Adjust the seasoning with salt and pepper if needed.
Preheat Oven to 400°F (200°C)
- Prepare the puff pastry for the soup bowl.
- In a small bowl, whisk together the egg yolks and 1 tablespoon of heavy cream to create an egg wash.
- Ladle the creamy turkey soup into oven-safe bowls or ramekins, leaving some space at the top.
- Roll out puff pastry sheets and cut circles slightly larger than the diameter of your bowls. Place the puff pastry circles on top of each bowl, pressing the edges to seal.
- Brush the puff pastry with the egg wash to give it a golden color when baked.
- Place the bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the puff pastry is puffed up and golden brown.
- Carefully remove the soup bowls from the oven (they will be hot), and serve immediately. You can cut a hole in the puff pastry lid for a decorative touch, and enjoy!
- Note: You can adjust the thickness of the soup by adding more chicken stock or cream, depending on your preference. Enjoy your delicious Cream of Turkey Soup with a delightful puff pastry lid!
