Directions:
- Clean and slice the leek and sweat in a little butter. Add half the turkey stock and the potatoes. As my potatoes were already cooked, I was able to blitz the soup with my hand-held blender; if they are raw.
- Simmer until the potatoes are cooked and THEN blitz the mixture with a blender or food processor.
- Add the vegetables and tarragon and bring to a boil.
- When the carrots are tender, add the turkey meat.
- Bring back to a boil and then turn down the heat so that the soup simmers. Pour a spoonful of the hot soup into the cream, mix and then add the cream to the soup. (This should keep the soup from curdling).
- Stir well and taste for salt and pepper. You may well find it needs a bit of salt. A good grinding of pepper will also add a little bite to the velvet creaminess.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.3 Kcal (1714 kJ) | ||
| Calories from fat | 118.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.17g | 20% | |
|---|---|---|---|
| Cholesterol | 132.22mg | 44% | |
| Sodium | 700.86mg | 29% | |
| Potassium | 842.38mg | 18% | |
| Total Carbs | 25.92g | 9% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 46.29g | 93% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 4.3mg | 24% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.97 Kcal (502 kJ) | ||
| Calories from fat | 34.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 20% | |
|---|---|---|---|
| Cholesterol | 38.75mg | 44% | |
| Sodium | 205.42mg | 29% | |
| Potassium | 246.9mg | 18% | |
| Total Carbs | 7.6g | 9% | |
| Sugars | 1.81g | 25% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 13.57g | 93% | |
| Vitamin C | 3mg | 17% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 1.3mg | 24% | |
| Calcium | 24.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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