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Monday, November 26, 2007

Cream of Turkey Soup

From Low Carb Recipes this is a quick and healthy way to use some of your left over Thanksgiving Turkey. Use for Days 1 & 2 of the 5 Day Pouch Test.

1/2 stick unsalted butter
1 large onion, chopped
10 ounces cooked turkey, finely shredded (discard skin)
2 1/2 cups chicken stock
1 Tablespoon fresh tarragon
1/2 cup heavy cream
Croutons (optional)

Melt the butter in a large, heavy bottom pan, then add the onion and cook for 3 minutes. Add the turkey to the pan with 1 1/2 cups of the stock.

Bring to a boil, then let simmer for 20 minutes. Remove the pan from the heat and let cool, then transfer the soup to a food processor or blender and process until smooth.

Add the remainder of the stock and season to taste with salt and pepper. Add the tarragon, then pour the soup into a tureen or individual bowls and add a swirl of cream.

Garnish with croutons if desired.

Serves 4. Per serving: 420 calories, 24 grams protein, 33 grams fat (20 saturated) and 6 grams carbohydrate.

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