© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 oz rendered duck fat
2 qt leeks, washed and sliced
1 qt carrots, sliced
1 c cream sherry
2 c wild rice
4 qt TURKEY STOCK, divided
1-1/2 tbsp kosher salt
1-1/2 tsp black pepper
3 tbsp chervil, finely chopped
1 qt SMOKED TURKEY LEG, shredded
As needed fresh chervil
As needed fresh orange marigold flowers
Heat duck fat in stock pot. When hot, add leeks and carrots. Lower heat; saute slowly and thoroughly until browned and soft, about 20 minutes. Add sherry; reduce to glaze. Add rice; stir well. Add 3 quarts turkey stock; bring to a boil. Lower heat; simmer covered about 1 hour, until rice is very tender and open. Rice should be almost falling apart and gray in color. Remove from heat; season with salt and pepper.
Add remaining stock, chervil and turkey; stir well. Let cool slightly. Puree in blender or food processor. Check consistency; add more stock if needed to achieve heavy-cream texture.
Per order: Ladle 8 ounces soup into bowl, garnish with chervil and orange marigold blossoms.
Total Calories 530
Calories from Fat 130
Total Fat 14 g
% Daily Total Fat 22
Saturated Fat 4 g
% Daily Saturated Fat 23
Cholesterol 320 g
% Daily Cholesterol 107
Sodium 870 mg
% Daily Sodium 36
Total Carbohydrates 14 g
% Daily Total Carbohydrates 5
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 2 g
Protein 80 g
% Daily Protein 45
% Daily Vitamin C 6
% Daily Calcium 8
% Daily Iron 45