| - |
2 tbsp (30 mL) Northumberland butter | | - |
8 oz (250 g) cooked chopped turkey | | - |
1 onion, finely chopped | | - |
1 cup (250 mL) diced carrot | | - |
1 cup (250 mL) diced celery | | - |
1 cup (250 mL) frozen peas | | - |
1 tsp (5 mL) dried thyme | | - |
1 tsp (5 mL) dried marjoram | | - |
1/2 tsp (2 mL) salt | | - |
1/2 tsp (2 mL) pepper | | - |
2-1/4 cups (560 mL) chicken stock | | - |
2 tbsp (30 mL) cornstarch | | - |
1-1/2 cups (375 mL) Northumberland 35 % Real whipping cream |
|
 |
Heat butter in large saucepan over medium heat. Add turkey, onions, carrots and celery; cook for 3 to 5 min or until onion is softened. Add peas, seasonings and chicken stock; bring to boil, cover and simmer for 15 min.
Mix cornstarch in 1/4 cup (60 mL) of cream until mixture is smooth, add it to soup with remaining cream. Bring to boil, stirring continuously about 5 min until mixture has thickened. |
