creamy turkey gnocchi soup
Prep: 5min | Cooking: 25min
2 large onion, chopped
1 large carrot, chopped
1 parsnip, chopped
2 celery sticks
2 garlic cloves, pressed
4 cups vegetable or poultry stock
1/2 tsp rosemary
1/2 tsp thyme
pinch of nutmeg
salt, pepper, olive oil
2 turkey (or chicken) schnitzels, ca. 250g
200g potato gnocchi (alternately, 200g cooked diced potatoes tastes great too!)
2 tbsp butter
2 tbsp flour
1 cup milk
1/4 cup chopped fresh parsley, or 2 tbsp frozen
Heat a little olive oil in a crock pot. Fry the onion, carrots, parsnip and celery until soft.
Add the garlic and, once aromatic, extinguish with the stock.
Season with rosemary, thyme, nutmeg, salt (1/2 tsp) and pepper.
Add the turkey and simmer, covered, 20 min.
Meanwhile, for the roux: Melt the butter in a small saucepan and add the flour. Whisk until combined and slowly pour in the milk, whisking constantly to smooth out the lumps. Every time the roux thickens pour in a little more of the milk. Season with a little salt (ca. 1/4 tsp) and pepper, and set aside, giving it a gentle whisk once in a while until it's needed.
Remove the turkey from the soup and shred or dice it. Set aside.
Add the gnocchi to the soup, cooking for the time on the packet (if fresh, 2 min should be enough).
Meanwhile pour in one ladle of soup at a time to the roux and whisk until combined. Continue with 2 more ladlefuls and then pour the roux into the soup and mix well.
Add the turkey and the parsley to the soup and simmer 1-2 min more.
Season to taste with salt and pepper.
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