Sous Vide Turkey and Wild Rice Soup

Ingredients for 6

• 1/2 tablespoon unsalted butter

• 1/2 tablespoon extra virgin olive oil

• 1 cup chopped onion

• 2 carrots, diced

• 2 stalks celery, diced

• 4 sprigs fresh thyme

• 1 bay leaf

• 3 tablespoons all-purpose flour

• 1/4 cup sherry

• 1/4 cup heavy cream

• 4 cups turkey or chicken stock

• Up to 1 cup leftover gravy, optional

• 1 tablespoon Worcestershire Sauce

• 8 ounces cooked turkey, diced

• 2 cups cooked wild rice or wild rice blend

• Salt and freshly ground black pepper

• 2 ounces cheddar cheese, grated, for serving

• Chopped fresh parsley, for serving

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

• Step 2

  Heat butter and olive oil in a large saucepan over medium-high heat. Add onion, carrots, celery, thyme and bay leaf and cook until vegetables soften, about 5 minutes.

• Step 3

  Sprinkle flour over vegetables and stir to coat. Cook, stirring constantly, for 1 minute.

• Step 4

  Add the sherry and bring to a rapid simmer, scraping up any browned bits from the bottom of the saucepan. Add the cream and stir to combine.

• 

  Step 5

  Add stock, gravy (if using), and Worcestershire. Bring to a simmer and cook until mixture begins to thicken, about 5 minutes.

• 

  Step 6

  Stir in turkey and cooked wild rice.

• 

  Step 7

  Transfer soup mixture to a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 3 hours, or up to 10 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Season the soup with salt and pepper.

• 

  Step 1

  Ladle soup into 6 bowls. Garnish each serving with cheddar cheese and chopped parsley. Serve.

• Step 2

  Soup can be refrigerated for up to 3 days or frozen for long-term storage.

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