Cream of Turkey Soup with Fennel and Apple

• Meat

  • 3 cups Turkey meat, cooked
  • 5 cups Turkey stock, prepared

• Produce

  • 1 Baking apple such as honeycrisp
  • 1 1/2 cups Carrots
  • 1/2 cup Celery, small
  • 1 1/2 cups Fennel
  • 1/4 cup Shallots
  • 1/2 cup Vidalia onions

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/2 tbsp All-purpose flour
  • 1 tsp Celery salt
  • 2 tsp Fennel seeds

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 1/2 tbsp Butter
  • 1/2 cup Light cream or half-and-half
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 2 tbsp Sherry, dry

Found on afamilyfeast.com

Ingredients

• 2 tablespoons extra virgin olive oil
• ¼ cup shallots, chopped
• ½ cup Vidalia onions, chopped, or other sweet onion
• 1½ cups fennel, chopped (white bulb only and core removed) save fronds for garnish
• 1 baking apple such as Honeycrisp, Jonathans, Granny Smith or Jonagolds, peeled, cored and diced
• ½ cup celery, minced small
• 2 tablespoons dry sherry
• 5 cups prepared turkey stock (see recipe here)
• 1 ½ cups carrots, peeled and cut into bite sized pieces
• 3 cups cooked turkey meat, cut into bite sized pieces
• 2 teaspoons fennel seeds
• 2 ½ tablespoons butter
• 2 ½ tablespoons all-purpose flour
• 1 teaspoon celery salt
• 2 tablespoons fresh lemon juice
• ½ cup sour cream
• ½ cup light cream or half-and-half

Directions

• In a large non-stick pot, heat oil over medium high heat and add shallots, onions, fennel, apple and celery. Cook for five minutes stirring occasionally.
• Add sherry and cook to evaporate.
• Add stock and bring to a boil. Cook for about 10-15 minutes until vegetables are completely tender.
• Using an immersion blender, puree until smooth and return to a medium heat.
• Add carrots and turkey and simmer until carrots are tender, about another ten minutes. Stir often so that the mixture does not stick.
• Alternatively, if you do not have a non-stick pot, cook carrots in a separate pan with water, drain and add with turkey to pureed mixture.
• While carrots are cooking, toast fennel seeds in a dry pan over medium heat until browned. Remove from heat and remove from the pan into a small bowl. Set aside.
• In a small sauce pan, melt butter and add flour. Cook over medium heat for five minutes stirring often. Set aside.
• Once carrots are tender, add lemon juice, toasted fennel seeds and the cooked butter and flour mixture.
• Bring to hot and stir.
• Remove from heat and add in the sour cream and half and half.
• Stir, adjust seasoning and serve with fennel fronds on top of each bowl of soup.