Side shot of Celeriac soup in round grey bowl on big round plate with spoon.

Smoked Turkey & Celeriac Soup

Inspired
Serving Time Icon 1 hr 25 min
Serves Number Icon Serves 6-8

Everyone loves a good soup, right? Made with local Ontario butter, whipping cream, and feta cheese, our Smoked Turkey and Celeriac Soup is hearty and has just the right amount of smoky flavour. With the smooth texture of the pureed soup, it’s a wonderful contrast to the tender protein from local smoked turkey. This beautiful soup is just what you need for a cold winter’s day.

Prep 25 MIN

Cook 1 HOUR

Ingredients

Red Pepper Feta Dollop Ingredients

Method

Step 1

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.
 

Step 2

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.
 

Step 3

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.
 

Step 4

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.

Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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