Sous Vide Turkey and Wild Rice Soup
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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.
Sprinkle flour over vegetables and stir to coat. Cook, stirring constantly, for 1 minute.
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.
Add stock, gravy (if using), and Worcestershire. Bring to a simmer and cook until mixture begins to thicken, about 5 minutes.
Stir in turkey and cooked wild rice.
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.
When the timer goes off, remove the bag from the water bath. Season the soup with salt and pepper.
Ladle soup into 6 bowls. Garnish each serving with cheddar cheese and chopped parsley. Serve.
Soup can be refrigerated for up to 3 days or frozen for long-term storage.