Ingredients

The following ingredients have 7 Servings
  • ½ cup butter (one stick)
  • 1 cup onions, diced
  • 1 cup leeks, diced (white part only and cleaned of all sand)
  • 1 cup celery, diced
  • 1 cup carrots, peeled and diced
  • 1 cup new red potatoes, peeled and diced
  • ¼ cup all-purpose flour
  • ½ teaspoon celery salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dry sage
  • 1 teaspoon dry thyme
  • ¼ cup vermouth or dry white wine
  • 5 cups turkey stock (see our homemade recipe here)
  • 4 cups cooked turkey meat, diced
  • ¼ cup half and half or light cream

Instruction

  • In a large pot, melt butter and add onions, leeks, celery, carrots and potatoes. Sauté vegetables over medium high heat for five to ten minutes or until almost tender.
  • Reduce to medium and add flour, salt, pepper, sage and thyme. Cook for five minutes stirring with a wooden spoon and being careful that the mixture does not stick.
  • Add vermouth and scrape up any browned bits from the bottom of the pan.
  • Add stock, bring to a boil and reduce to a simmer. Cook for 10-15 minutes until the vegetables are tender and soft.
  • Using an immersion blender, puree until smooth.
  • Add turkey and heat to hot. Add cream and serve.