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Celery and Turkey Soup Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Celery, turkey, sweet potato and green bean soup with cranberry toast is a perfectly themed soup for Thanksgiving

Celery, turkey, sweet potato and green bean soup with cranberry toast is a perfectly themed soup for Thanksgiving

Celery is a very common addition to stocks that are ultimately used for making soups of endless different varieties. Unfortunately, celery is far less commonly used as an ingredient in the soup itself. Why should this be so? The reason why celery is commonly used in stock is for its distinctive, robust and complementary flavours so surely this represents a very powerful case for including it in the actual soup?

The recipes on this page all feature celery prominently, along with another ingredient which is again often underutilised by being associated only with the annual celebrations that are Christmas and Thanksgiving—turkey.

Fresh turkey stock ready for making soup

Fresh turkey stock ready for making soup

How to Make Turkey Stock

In order to make any of the recipes on this page, you will need turkey meat but you will also require a proper stock and what better than turkey stock? The stock recipe below was prepared with a turkey thigh, the meat from which was not only sufficient to prepare all three soups, it provided a very tasty sandwich straight from the pot...

If you have leftover turkey meat but no means of making turkey stock, chicken stock can very effectively be substituted.

Cook Time

Prep timeCook timeReady inYields

1 hour 15 min

45 min

2 hours

Approximately four pints of turkey stock

Ingredients

  • 1 whole turkey thigh
  • 1 medium white onion, peeled and quartered
  • 2 medium carrots, washed and chopped
  • 2 celery sticks, washed and chopped
  • 2 teaspoons sea salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried sage
  • 4 pints cold water

Instructions

  1. Wash the turkey thigh and put it in to a soup or stock pot. Add the vegetables, seasonings and pour in the water. Ensure the turkey is completely covered with water and add a little more if necessary.
  2. Put the pot on a high heat until the water reaches a simmer. Reduce the heat, put the lid on the pot and maintain a gentle simmer for forty-five minutes.
  3. After three-quarters of an hour, simply turn off the heat and leave the pot alone for a further hour. The turkey thighs completes cooking as the liquid very slowly cools and remains moist.
  4. A carving fork and large slotted spoon are the best tools for lifting the turkey thigh to a large plate. Cover it and leave it to cool completely.
  5. Suspend a sieve over a large bowl and very carefully strain the still fairly hot stock. Discard all the solids.
  6. Ideally, what you should do now is cover the bowl of stock, let it cool and then refrigerate it overnight. You will see from the photos above that this allows all the impurities to congeal and even solidify on the top. They can simply be carefully skimmed off on day two and discarded.
UK pint measurement of turkey stock

UK pint measurement of turkey stock

A Word about Measurements

UK and US food measurements are not the same. While on occasion a difference is obvious by the word(s) used, pint measurements can be confusing. The British imperial pints referred to on this page are equal to twenty fluid ounces (568ml metric), or one and one-quarter US imperial pints. Care should be taken therefore where appropriate when measuring out the stock for the recipes featured below.

Celery, Turkey and Cannellini Bean Soup Recipe

Celery, turkey and cannellini bean soup with wholemeal bread

Celery, turkey and cannellini bean soup with wholemeal bread

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 2 to 4 servings

Ingredients

  • 3 sticks of celery, trimmed, washed and roughly chopped
  • 1 (14 ounce) can cannellini beans in water
  • 1 pint fresh turkey stock
  • 3 tablespoons chopped turkey thigh meat
  • Leaves from one celery bulb, roughly chopped
  • Salt and white pepper
  • Bread to serve

Instructions

  1. Pour the cannellini beans into a colander in the sink and rinse thoroughly under running cold water.
  2. Add half the cannellini beans only, the chopped celery and the turkey stock to a large pot. Bring to a gentle simmer for ten minutes.
  3. Important: Blending hot liquids can be problematic, including the lid potentially flying off the food processor. Either be sure to hold it down very tightly or let the soup cool for half an hour at this stage before proceeding.
  4. Carefully pour the stock, celery and beans into your food processor or blender and blitz until smooth. Return to the pot.
  5. Add the remaining beans and the turkey to the pot and bring the mixture back to a simmer. Stir in most of the chopped celery leaves, keeping a little back to garnish.
  6. Taste the soup and season as required with salt and white pepper.
  7. Ladle into bowls, garnish with the remaining celery leaves and serve with fresh bread.
Celery, turkey and green bean soup is served with cranberry toast

Celery, turkey and green bean soup is served with cranberry toast

Celery, Turkey and Sweet Potato Soup Recipe

The slight Thanksgiving theme to this soup recipe is quite deliberate. This is more than anything to provide a potential and original idea for using up what may be Thanksgiving leftovers. First of all, you could use a piece of the turkey carcass to make your stock instead of a fresh thigh, a leg or thigh bone being ideal. You can then incorporate any sweet potatoes and green beans you weren't required to prepare for the Thanksgiving table in the soup along with some leftover turkey and use up any remaining cranberry sauce or jelly on the toast.

Alternatively, of course, this recipe can be prepared and enjoyed exactly as it was here at any time of year.

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 to 4 servings

Ingredients

  • 3 sticks of celery, washed, trimmed and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 pint fresh turkey stock
  • 3 tablespoons diced turkey thigh meat
  • 12 trimmed green beans (approximately), chopped to one inch pieces
  • Salt and white pepper
  • 1 inch thick slices from bread stick as required, lightly toasted
  • Cranberry sauce or jelly for spreading on toast
  • Finely sliced basil leaves to garnish

Instructions

  1. Put the celery, sweet potato and turkey stock into a soup pot and bring to a simmer. Cover and cook until the sweet potato is just softened. This will take fifteen to twenty minutes.
  2. Blend until smooth and return to the soup pot.
  3. Add the turkey and green beans top the pot and bring the soup back to a simmer for five minutes. Taste and season.
  4. Start the bread toasting while you ladle the soup into bowls and garnish with the chopped basil.
  5. Spread the cranberry sauce or jelly on the toast and serve along with the soup.
Celery, turkey and chestnut soup

Celery, turkey and chestnut soup

Celery, Turkey and Chestnut Soup Recipe

If the recipe above was in any way dedicated to Thanksgiving, this one may apply in a similar way to Christmas. Have you been roasting chestnuts on an open fire before your Christmas turkey lunch or dinner? Any leftovers? In this instance, as you will see, the chestnuts were bought ready cooked and this is imperative. Do not use uncooked chestnuts in this recipe.

This soup may also look a little plain compared to the two preceding recipes. That is deliberate, simply to show that well seasoned, robustly flavoured soups do not necessarily need dressing up prior to being served. A simple herb garnish could, of course, be added if required, or even a swirl of creme fraiche.

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 2 to 4 servings

Ingredients

  • 3 sticks of celery, washed, trimmed and chopped
  • 8 ounces of cooked chestnuts
  • 1 pint of fresh turkey stock
  • 3 tablespoons chopped turkey thigh
  • Salt and black pepper

Instructions

  1. Put the celery into a pot. Keep six of the chestnuts back and add the rest to the pot with the celery, along with the turkey stock.
  2. Bring to a simmer for ten minutes then blend before returning to the pot.
  3. Slice the six remaining chestnuts and add to the pot along with the turkey.
  4. Bring back to a simmer for five minutes to heat the turkey and chestnuts through.
  5. Taste, season, ladle into bowls and serve.

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 23, 2015:

Thank you again gmwilliams... Yes, I've got to look in to it. I'll always regret it if I don't. You're right - it's very much about taking a plunge!

Grace Marguerite Williams from the Greatest City In The World-New York City, New York on March 21, 2015:

You have OUTDONE yourself yet again. This recipe is fantastic. You have the makings to be a bestselling cookbook author. C'mon now, TAKE THAT PLUNGE!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

Thanks, Mickji. Yes, it's surprising how turkey is so infrequently considered when making soup. Not sure why - apart from the celebration meal issue. Hope you enjoy the ideas.

Mickji from between Italy and Switzerland, travelling around the world thanks to a little special object on March 21, 2015:

It looks delicious! I have never tought of turkey like that, plus I love celery. I want to try them all starting from tomorrow.

Saved shared and congratulations on HofD!

Chuck Colorado on March 21, 2015:

mmmmm Potato skins...

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

Thanks, simplysmartmom. That's a good point about the budget friendly aspect of these soups. You certainly do get your money's worth :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

Glad you're a feellow soup fan and like these ideas, Sunshine Days. I hope you try the cannellini bean one out - I really enjoyed it. Thanks for visiting and sharing your thoughts.

simplysmartmom from North Carolina on March 21, 2015:

Looks to be a very budget friendly recipe too! Thanks for the great hub.

Sunshine Days on March 21, 2015:

I make homemade soups often, so this hub caught my eye. This is such a great hub! The pictures of the soup look so appetizing, especially the turkey, celery and cannellini bean soup. It makes me want turkey soup right now! These recipes are great.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

Thank you, Thelma. Yes, chicken could of course be used in any of these dishes as a direct replacement for turkey. I hope you also like the addition of sweet potatoes.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

Thanks prettynutjob, I hope you get a chance to try them out and enjoy them at any time of day.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

THank you sharmapk and mySuccess. Yes, the health giving qualities of the soups does make them even more desirable.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 21, 2015:

Sounds as though these soups would suit your tastes perfectly DreamerMeg. Hope you like them :)

Thelma Alberts from Germany and Philippines on March 21, 2015:

Congratulations on the HOTD! This is indeed very delicious. I have not tried putting sweet potatoes in my soup yet. I have to try that. I have to use chicken though as I don´t like turkey meat. Thanks for sharing.

Mary from From the land of Chocolate Chips,and all other things sweet. on March 21, 2015:

Sounds yummy, and nutritious, great hub voted up and more. I will definitely be adding this recipe to my list of things to make for dinner.

mySuccess8 on March 21, 2015:

Incorporating a reasonable amount of the vegetable celery in all of these soup recipes make them not only delicious but healthy. These are great variations to simple-to-make, homemade soups, and the celery, turkey and sweet potato soup recipe looks really tantalizing. Congrats on Hub of the Day!

Pankaj Sharma from India on March 21, 2015:

I am going to use your tips to make this recipe at my home.

Very helpful post.

DreamerMeg from Northern Ireland on March 21, 2015:

I love turkey and I love celery. I use celery in vegetable soup but had not thought of using it as a major ingredient. Must try these.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 12, 2013:

Hi CharronsChatter and thank you once again for your wonderful compliment :)

Re the thumbnails? All you do is edit a photo capsule and near the top left (in edit) you will see a pulldown menu referring to display style. Select thumbnails and follow on from there. Think you can select up to 20 photos per capsule :)

Karen Robiscoe from California on October 11, 2013:

oh wow. You are a consomme artist (ho HO!) but truly. Your page is about as beautiful as a recipe page could be--take that, Food Network!--and my goodness but it looks tasty!

Those thumbnail arrangements are tops!! I wish I knew how to do that...

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 08, 2013:

Thank you for visiting Samita and I hope you enjoy your soup.

Samita Sharma from Chandigarh on October 08, 2013:

Hey Gordon thank u so much for giving us new soup recipes.. i must try it at my home...

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 06, 2013:

Thanks randomcreative :) Yes, soup time is definitely upon us so I hope these ideas prove helpful to people.

Rose Clearfield from Milwaukee, Wisconsin on October 05, 2013:

What a timely article with people searching for new soup recipes this time of year and Thanksgiving right around the corner! Wonderful mix of ideas as always.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 03, 2013:

Hi, billybuc. It is perfect for Winter but I have even eaten it in summer. Thanks for visiting. Hope you get to give one of the ideas a try :)

Bill Holland from Olympia, WA on October 02, 2013:

I don't think I've ever had this, but it seems like a great winter dish to cook...thank you!