Tarragon-Turkey Soup

Ingredients and Weight:

• 1 boneless, skinless turkey breast (3-4 pounds)
• 2 tablespoons olive oil
• 1 onion, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/4 cup fresh chopped tarragon, plus more for garnish
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 1 cup dry white wine
• 1/2 cup heavy cream
• Salt and black pepper to taste

Preparation Time:

• 1 hour

Cooking Time:

• 1 hour and 30 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Season the turkey breast with salt and black pepper. In a large Dutch oven or pot over medium-high heat, heat the olive oil. Sear the turkey breast on all sides until browned, about 5 minutes per side. Transfer the turkey to a plate and set aside.
2. Reduce heat to medium and add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are tender, about 10 minutes. Stir in the thyme and tarragon and cook for 1 minute more.
3. Add the flour to the pot and cook, stirring constantly, for 1 minute. Gradually whisk in the chicken broth and wine. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the soup has thickened.
4. Shred the turkey meat and add it back to the pot along with the heavy cream. Season with salt and pepper to taste. Garnish with additional fresh tarragon and serve.

Nutritional Information:

• Calories: 250
• Fat: 12g
• Protein: 25g
• Carbohydrates: 15g
• Fiber: 2g

Dish Characteristics:

• Creamy and comforting
• Rich and flavorful with herbal notes from tarragon
• Perfect for a cold autumn or winter day

User Comments:

• "This soup is absolutely delicious! The tarragon adds a wonderful flavor."
• "I've tried many turkey soups, but this one is by far the best. It's so creamy and comforting."
• "I love that this soup is easy to make, yet it tastes like a dish straight from a five-star restaurant."

Special Precautions and Tips:

• Use fresh tarragon for the best flavor. If you can't find fresh tarragon, use 1 tablespoon of dried tarragon instead.
• If you don't have a Dutch oven, you can use a large stockpot or saucepan.
• Serve the soup with a side of crusty bread to soak up the broth.