• 2 tbsp. grass-fed butter
  • 2-3 tbsp. white rice flour (or other flour)
  • 4 cups turkey or chicken stock (or water)
  • 1 leek, chopped (use both white and green)
  • 1 tbsp. fresh sage, minced
  • 1 tsp. rosemary
  • 2 to 3 garlic cloves, peeled and minced
  • ½ cup celeriac root, peeled diced (or 2 celery stalks, diced)
  • 2 carrots, diced
  • 1 large yukon gold potato, diced
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 cup cooked turkey pieces, diced
  • 1 tbsp. fresh parsley, minced

In a medium pot heat butter and flour and combine.  Add stock and whisk with flour and butter until combined.  Add leek, sage, rosemary, garlic, celeriac root, carrots, potato, and sea salt and pepper.  Cover and bring to a boil.  Reduce heat to medium and cook 15-18 minutes.  Add diced turkey and parsley.  Cook additional 1-2 minutes.  Adjust seasoning to taste.