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.
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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