Sous Vide Turkey and Wild Rice Soup

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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 ...

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Recipe Temp 131 F / 55 C
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I created this after a visit to Minneapolis, Minnesota, where turkey and wild rice soup is a staple. This is sheer comfort food, and it couldn’t be easier to create. I like to think of it as a pain-free dinner recipe, especially if I have leftover turkey and wild rice. To be perfectly honest, I have often chosen wild rice as a side dish on purpose just so I could make this soup the same week I have a turkey dinner. This recipe is absolutely perfect using the Anova Sous Vide. Create and enjoy!
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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 1

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

    • Step 2

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

    • Step 3

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

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131 F / 55 C Recipe Temp
Recipe Time
Prep Time