Lemon & Sage Turkey Soup

Bright and comforting, this lemon and sage turkey soup combines tender turkey, potatoes, and vegetables in a fragrant homemade stock, finished with a tangy lemon-egg broth and crisp fried sage.

Recipe Information

Total Time:

Yield:

10 servings (1½ cups each)

Ingredients

4 sprigs fresh sage, plus additional 20 to 30 leaves for garnish

8 cups Homemade Turkey Stock

¼ cup olive oil, plus 2 tablespoons or garnish

2 medium leeks (light green and white parts only), chopped

3 ribs celery, bias-cut into ¼-inch-thick slices

1 large shallot, sliced

3 cloves garlic, finely chopped

1 teaspoon coarse kosher salt, plus additional to taste

½ teaspoon ground white pepper, plus additional to taste

2 large eggs

¼ cup fresh lemon juice

8 ounces fingerling potatoes, cut crosswise into ½-inch-thick slices

1 medium sweet potato, peeled; cut into ¾-inch cubes

6 cups cooked turkey breast, shredded

2 tablespoons salted butter, for garnish

¼ cup chopped Italian parsley

1 recipe Cornbread Stuffing Hushpuppies & Cranberry-Jalapeño Sauce; for serving

‍

Directions

Lemon & Sage Turkey Soup

Tie sage sprigs together with a piece of 100-percent-cotton kitchen string; set aside. In a 3-quart saucepan, heat turkey stock until hot; keep hot.
Meanwhile, in a 6- to 7-quart Dutch oven, heat ¼ cup olive oil over medium heat. Cook sage bundle, leeks, celery and shallot for 1 to 2 minutes or until just softened, stirring occasionally. Add garlic; cook and stir for 1 to 2 minutes more or until fragrant. Season with 1 teaspoon salt and ½ teaspoon white pepper.
In a heat-safe 4-cup glass measuring cup or medium bowl, vigorously whisk together eggs and lemon juice until frothy. Slowly whisk in 2 cups hot turkey stock. Stir egg mixture into leek mixture in Dutch oven. Add remaining 6 cups hot stock, and fingerling and sweet potatoes. Bring to boil; reduce heat. Simmer, covered, over medium-low heat for 15 to 20 minutes or until potatoes are fork-tender and adding turkey during the last 5 minutes of cooking.
Meanwhile, for garnish, in a large nonstick skillet heat butter and 2 tablespoons olive oil over medium heat until butter just begins to brown. Carefully add sage leaves. Cook for 1 to 2 minutes or until crisp. Using a slotted spoon, transfer sage leaves to paper towels to drain.
To serve, remove and discard sage bundle. Stir in chopped parsley. Ladle soup into serving bowls. Garnish with fried sage, if desired. Serve with hushpuppies and sauce.

‍