Turkey Bisque

Turkey Bisque

2 carrots, chopped 

2 stalks celery, chopped 

1 onion, chopped 

2 Tbsp. canola oil 

1 1/2 L chicken stock 

1 c. cooked turkey, chopped 

Pinch or more each of thyme and rosemary 

1 tsp. hot sauce 

6 oz. tomato paste 

1 c. heavy cream 

salt and pepper 

Heat oil in heavy bottomed 4 L pot over medium heat. Add carrots, celery and onion.  Cook, stirring occasionally, until softened, for 6-8 minutes.  Add tomato paste and stir, cooking until the vegetables are glistening, about 3 minutes.  Add stock, thyme, rosemary and hot sauce.  Bring to a simmer and add chopped turkey.  Simmer, covered, for 30 minutes. 

Remove from heat and cool slightly.  Use a hand blender in the pot and blend until smooth.  Add cream and heat until just starting to simmer.  Season with salt and pepper, then serve.