-
Prep time
20 minutes
-
Cook time
35 minutes
-
Serves
5
Author Notes
Well, a year is a long time to not post, yes? My plan is to post weekly. Hold me to it….and as well cross your fingers for that.
I’ll start my come back with this really delicious soup. It was cold alot around here, now its warming up again. But you know it will get cold again. And when it does, make this soup. It’s quick and easy, and leftovers are even better than the original soup the day it was made. —kimbaddd
Ingredients
-
1
large onion, chopped
-
3
celery ribs with leaves, chopped
-
6 tablespoons
butter
-
6 tablespoons
flour
-
1 teaspoon
salt
-
1/2 teaspoon
pepper
-
1/4 teaspoon
garlic powder
-
1 1/2 cups
milk
-
4 cups
cubed cooked turkey or turkey ham
-
5
medium carrots, cut into ¼-inch pieces
-
1 cup
fresh snap peas sauteed until tender crisp
Directions
-
In a large pot, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes.
Add peas; cover and simmer for 15 minutes or until vegetables are tender.
See what other Food52ers are saying.