Red Pepper Feta Dollop: In a small food processor or blender, puree together peppers, feta and pepper until smooth. Cover and refrigerate until ready to use.
In a large soup pot, melt butter over medium heat and cook onion, garlic, thyme and sage for about 3 minutes or until softened. Add celeriac, carrot, celery, salt and pepper. Cook, stirring for about 5 minutes or until well coated. Add broth and turkey drumstick; bring to a boil.
Cover, reduce heat and simmer gently for about 45 minutes or until vegetables are very tender and turkey meat starts to fall off the bone. Remove turkey from the soup and let cool slightly. Cut meat off the bone and chop. Meanwhile, using immersion blender or in batches in blender, puree soup until smooth. Return turkey meat and whipping cream to the soup and heat through.
Ladle soup into soup bowls and top with red pepper feta dollop.
Tip: To freeze this soup, let it cool completely and freeze in single servings for totable lunches or larger size for families. Freeze for up to 2 months. Do not freeze with red pepper feta dollop. It needs to be made at time of serving.
Rutabaga Variation: Substitute rutabaga for the celeriac in the recipe.