Creamy Peasant Turkey Soup with Waldorf Noodles

Roasted turkey stock, rustic vegetables and cream sent over the top with the handmade soup noodles as described Waldorf Astoria Maitre D’Hotel Oscar Tschirky in his 1896 cookbook, Oscar Of The Waldorf.

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Creamy Peasant Turkey Soup
2 tbsp. butter
6 stalks celery with inner, tender stalks and leaves, cut in 1″ square pieces
6 carrots, cut in 1″ square pieces
I med. or lg. onion, cut in ½-1″ square pieces
1 lg. turnip, ½-1″ dice
2-3 bay leaf
1/2-3/4 tbsp. ground black pepper
1 tbsp. thyme
1 lg. clove garlic
5 quarts turkey stock (recipe can be found at
2 tsp. (or to taste) granulated chick bouillon to adjust flavor
Turkey meat reserved from stock
1 c. corn

¼ c. butter
¼ c. + 2 T. all-purpose flour
2 ½ c. milk
1/3 c. heavy cream

1-2 c. reserved stock
4 eggs
2 tbsp. water
¼ tsp. salt
Sifted flour (enough to make a paste and roll out dough)

In a large stockpot, just brown 1 T. butter, then add another 1 T. butter. As it melts, add celery, stir and saute’ about 1 min. Add onions, saute’ 1 min. Add bay leaf, pepper and thyme, stir and saute’ 1- 2 min.  Add carrots, saute’ 3 min. Use a microplane to grate in garlic. Saute’ slightly.

Add roasted turkey stock, reserving about a cup or more to make noodles in.  Bring to a simmer, until vegetables are just tender. Add the turkey meat that was reserved from the stock, and the corn and adjust flavor of the soup using chicken bouillon. (Note: bouillon also adds salt.)

Make the roux. In a medium saucepan, melt ¼ c. butter over medium heat, add flour and heat, stirring constantly, about 1 ½ minutes. While whisking vigorously, slowly add milk, whisking smooth lumps and capture flour from the corners of the pan (this is a light roux and will take a lot of whisking). Whisk in cream, bring mixture to a slight boil, stirring constantly until it thickens. Pour milk mixture into soup in the stockpot.

Make the Waldorf noodles. Use the stock reserved from the soup and place into a large sauce pan. Continue, following directions found at

Although these noodles are best left to dry, as directed, they are also quite good when used immediately. Heat the 1 to 2 c. reserved stock, “when it is boiling very fast throw in the pieces of paste and boil for ten to fifteen minutes.”

Add noodles to soup, adjust seasoning to taste and serve. Serves 6-8.

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