Turkey and Wensleydale Soup
Cozy up with a bowl of irresistibly creamy Turkey and Wensleydale Soup, the perfect way to transform leftover turkey into a gourmet delight. This hearty recipe combines tender chunks of turkey, a medley of aromatic vegetables, and rich Wensleydale cheese, creating a velvety soup that’s as comforting as it is flavorful. Enhanced with a touch of thyme, a splash of milk and cream, and finished with a scattering of fresh parsley, this dish delivers layers of savory goodness in every bite. Perfect for chilly evenings, this quick and easy soup comes together in just 50 minutes and pairs wonderfully with crusty bread for a complete, satisfying meal. Whether you’re looking for a creative take on holiday leftovers or a unique cheese-infused soup, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 5 cups chicken or turkey stock
- 2 cups cooked turkey, shredded or cubed
- 1.5 cups Wensleydale cheese, crumbled
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the chicken or turkey stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the cooked turkey to the pot and stir to combine. Let the soup simmer for 10 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the crumbled Wensleydale cheese. Continue stirring until the cheese is fully melted and incorporated.
Pour in the milk and heavy cream, stirring gently to combine. Add the fresh thyme leaves, salt, and pepper, and let the soup heat through for 5 minutes, being careful not to let it boil.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 791 mg | 61% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
