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We’ve been sitting on this Cream of Turkey Soup with Fennel and Apple recipe for almost a year, and I’m so excited to finally share it with all of you.
We made (and photographed) this delicious soup last year a few days after Thanksgiving with various leftovers and other ingredients in our refrigerator. But by that time, we were already on to sharing recipes for Christmas so I filed this recipe away until now. And it is worth the wait!
This Cream of Turkey Soup with Fennel and Apple has wonderful, earthy flavors. There are chunks of tender turkey and root vegetables in a creamy broth that has a subtle but distinctive flavor from fennel, apple and dry sherry. A year later – I still remember this delicious soup very well!
When it comes time to cook with Thanksgiving leftovers this year – this Cream of Turkey Soup with Fennel and Apple is going right to the top of our list. We hope you enjoy this soup as much as we do!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Cream of Turkey Soup with Fennel and Apple
- 2 tablespoons extra virgin olive oil
- 1/4 cup shallots, chopped
- 1/2 cup Vidalia onions, chopped, or other sweet onion
- 1 1/2 cups fennel, chopped (white bulb only and core removed) save fronds for garnish
- 1 baking apple such as Honeycrisp, Jonathans, Granny Smith or Jonagolds, peeled, cored and diced
- 1/2 cup celery, minced small
- 2 tablespoons dry sherry
- 5 cups prepared turkey stock (see recipe here)
- 1 1/2 cups carrots, peeled and cut into bite sized pieces
- 3 cups cooked turkey meat, cut into bite sized pieces
- 2 teaspoons fennel seeds
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoon celery salt
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream
- 1/2 cup light cream or half-and-half
- In a large non-stick pot, heat oil over medium high heat and add shallots, onions, fennel, apple and celery. Cook for five minutes stirring occasionally.
- Add sherry and cook to evaporate.
- Add stock and bring to a boil. Cook for about 10-15 minutes until vegetables are completely tender.
- Using an immersion blender, puree until smooth and return to a medium heat.
- Add carrots and turkey and simmer until carrots are tender, about another ten minutes. Stir often so that the mixture does not stick.
- Alternatively, if you do not have a non-stick pot, cook carrots in a separate pan with water, drain and add with turkey to pureed mixture.
- While carrots are cooking, toast fennel seeds in a dry pan over medium heat until browned. Remove from heat and remove from the pan into a small bowl. Set aside.
- In a small sauce pan, melt butter and add flour. Cook over medium heat for five minutes stirring often. Set aside.
- Once carrots are tender, add lemon juice, toasted fennel seeds and the cooked butter and flour mixture.
- Bring to hot and stir.
- Remove from heat and add in the sour cream and half and half.
- Stir, adjust seasoning and serve with fennel fronds on top of each bowl of soup.
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