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Velvet Turkey Corn Soup


I am cleaning out my freezer and nothing will go to waste.

2 cups leftover turkey, mince it in the food processor

One can of drained minced water chestnuts. Mince it in the processor.

One small diced onion. Dice it in the food processor.

Two tablespoons butter

4 cups of chicken stock

2 141/2 ounce cans of cream-style corn

4 tablespoons soy sauce

1/2 teaspoon ground ginger

one teaspoon of parsley

one teaspoon chili and garlic pepper

2 tablespoons corn starch

1/4 cup water

two egg whites

1/4 cup frozen baby peas

6 minced scallions

Let your food processor do all the work so don’t clean it till the very end.

Saute the butter with the onion till it is soft

Add the ginger and pepper

Add the chicken broth and the soy sauce

Let everything come to a boil

Add the turkey

Add 4 minced scallions

Add the corn

bring to medium heat

disolve the corn starch in the water.

Set aside

Whip the egg whites in the processor

Add the corn starch mixture and stir continuousley

Then add the egg whites. Don’t stop stirring or else they will clump.

Add the peas

Use the remaining scallions for garnish.

This is a smooth soup with just a little crunch from the water chestnuts and scallion.

Just a different twist for leftovers.

I would serve this with a crunchy eggroll.

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