Things You Will Need -
- 3 tablespoons unsalted butter
- 6 cups Homemade Turkey Stock
- 1 turkey breast half (2 pounds), bone in, skin on
- 1 large baking potato, peeled and cut into 2 inch chunks
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1/4 teaspoon freshly ground pepper
- 4 cups corn kernels, fresh or defrosted
- 1 cup heavy (whipping) cream
- 1 celery rib, chopped
Method
In a large saucepan, melt the butter over moderate heat. Add the breast and cook. Turning until lightly browned, for about 5 minutes.
- Add the potato, onion, celery, carrot and 2 cups of the corn.
- Now cover and cook until the onion is softened, 3 to 4 minutes. Add the stock and bring to a simmer.
- Add the marjoram, rosemary, salt and pepper.
- Now reduce the heat to low and simmer, covered, turning once until a meat thermometer (inserted in the thickest par of the breast) reads 170 degrees. This will take approximately 40 to 45 minutes. Remove the breast from the liquid and let cool.
- Meanwhile, use a slotted spoon to transfer about half of the soup vegetables to a food processor or blender. Add about 1 cup of the soup liquid and puree.
- Now remove the meat from the breast and discard the skin and bones.
Cut the turkey into 1 inch cubes. Add the vegetable puree, cubed turkey, remaining 2 cups corn kennels, and heavy cream to the saucepan.
- Bring to a simmer over low heat, stirring constantly. Serve the soup hot or at cool room temperature.
