Turkey and Filbert Soup

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This is a great way to use leftover turkey. It also works well with chicken.

Difficulty: Easy

Hands-on: 20 minutesTotal: 50 minutes

Serves: 8

Ingredients

  • ¼ cup butter
  • ½ cup hazelnuts
  • 2 cups cooked chopped turkey breast, divided
  • 1 medium white onion, peeled and chopped
  • 8 cups chicken stock, divided
  • ¼ cup dry red wine
  • ½ tsp. ground nutmeg
  • 1 tablespoon dried parsley flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Melt the butter in a small skillet over medium heat and sauté the hazelnuts for 5 minutes. Drain off the butter and discard.
  • Place the hazelnuts, ½ cup turkey, onion, and 1 cup stock in a blender or food processor. Blend at medium speed until you have a purée.
  • Combine the mixture with the remaining chicken stock in a large stockpot. Add the remaining ingredients. Heat over medium heat for 30 minutes, stirring frequently.

Recipe Information

Serves: 8

Ingredients

  • ¼ cup butter
  • ½ cup hazelnuts
  • 2 cups cooked chopped turkey breast, divided
  • 1 medium white onion, peeled and chopped
  • 8 cups chicken stock, divided
  • ¼ cup dry red wine
  • ½ tsp. ground nutmeg
  • 1 tablespoon dried parsley flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Melt the butter in a small skillet over medium heat and sauté the hazelnuts for 5 minutes. Drain off the butter and discard.
  • Place the hazelnuts, ½ cup turkey, onion, and 1 cup stock in a blender or food processor. Blend at medium speed until you have a purée.
  • Combine the mixture with the remaining chicken stock in a large stockpot. Add the remaining ingredients. Heat over medium heat for 30 minutes, stirring frequently.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat10g
Saturated Fat2g
Cholesterol55mg
Sodium880mg
Total Carbohydrate4g
Dietary Fiber2g
Sugars1g
Protein25g