Chicken or Turkey Velouté with Sherry

Name: Chicken or Turkey Velouté with Sherry
Yield: Makes 6 Servings
Ingredients: 1 medium-size onion, finely chopped; 3 tablespoons all-purpose flour; ½ cup dry sherry or ¾ cup dry white wine; ½ cup dry sherry or ¾ cup dry white wine; 1 quart broth made from a turkey or chicken carcass; 1 quart broth made from a turkey or chicken carcass; 1 quart broth made from a turkey or chicken carcass; 1 bouquet garni; 1 cup milk, half-and-half, or heavy cream; 1 cup milk, half-and-half, or heavy cream; 2 cups cubed meat from a leftover roast turkey or chicken; 2 cups cubed meat from a leftover roast turkey or chicken; salt and pepper; salt and pepper; 3 tablespoons unsalted butter

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

When I was growing up, during the Christmas holidays my mother would roast the largest turkey she could find so we would have plenty of leftovers. The week following, there was a standard repertoire of dishes made from the leftovers— creamed turkey, turkey sandwiches, turkey broth with vegetables, and this soup. When I make roast chicken, even if it’s just for two, I roast a big one and make this soup the day after.

Ingredients

Main course
Christmas
Soup

Ingredients

Method