Ingredients
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2 tbsp olive oil or butter
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1 lb ground turkey
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Salt and freshly ground black pepper, to taste
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1 large onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 medium apples, peeled and diced
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1 tbsp fresh sage, minced (or 1 tsp dried)
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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6 cups chicken or turkey stock
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1 cup apple cider
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1/2 cup cream (optional)
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1-2 tsp lemon juice or apple cider vinegar, to taste
Instructions
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Brown the turkey
Heat the olive oil or butter in a large pot over medium-high heat.
Add the ground turkey, season lightly with salt and pepper, and cook until well browned.
Remove from the pot and set aside. -
Build the aromatic base
In the same pot, add the onion, carrots, and celery.
Cook for 6–8 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30–60 seconds until fragrant. -
Add apples and herbs
Stir in the apples, sage, thyme, rosemary, and bay leaf.
Cook for 3–4 minutes to soften the apples and bloom the herbs. -
Add liquids and simmer
Pour in the stock and apple cider.
Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables and apples are very tender. -
Blend the soup
Remove and discard the bay leaf.
Using an immersion blender, blend the soup until completely smooth. -
Finish the soup
Return the browned turkey to the pot.
Stir in the cream, if using, and warm through for 2–3 minutes. -
Season and brighten
Taste and adjust seasoning with salt and pepper.
Add lemon juice or apple cider vinegar to brighten the flavors.
- Category: soups & stews, turkey, recipes