Turkey Soup HT SP 140mins

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Turkey Soupï¿½ï¿½ ï¿½ï¿½ HTï¿½ï¿½ï¿½ SPï¿½ï¿½ï¿½140mins

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Servesï¿½ï¿½ï¿½ 8ï¿½ï¿½ï¿½ï¿½ï¿½ Hotï¿½ ï¿½Poultryï¿½ï¿½ Vegetablesï¿½ï¿½ Herbsï¿½ Leftoversï¿½ï¿½ï¿½Soups

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Ingredients

ï¿½ï¿½ 1 Turkey Carcass (leftover from a roast)

ï¿½ï¿½ 2.2L/4pts Water

ï¿½ï¿½ 175g/6oz Celery, chopped

ï¿½ï¿½ 300g/11oz Carrots, sliced

ï¿½ï¿½ 125g/5oz Onion, cut into wedges

ï¿½ï¿½ 2 teasp Salt

ï¿½ï¿½ 1 teasp Dried Thyme

ï¿½ï¿½ 1 Chicken Stock Cube

ï¿½ï¿½ 2 Bay Leaves

ï¿½ï¿½ 6 tbsp Plain Flour

ï¿½ï¿½ 120ml/4fl.oz. Milk

ï¿½ï¿½ 200g/7oz Swede, peeled and cubed

ï¿½ï¿½ Black Pepper

ï¿½ï¿½ 675g/1-1/2lbs Cooked Turkey,

shredded

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Instructions

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1. Break up the turkey carcass and place in a very large saucepan together with the water, 2/3rds of the celery, half the carrots, onions, salt, thyme and bay leaf.ï¿½

2. Sprinkle in the stock cube and bring to the boil, stirring from time to time. Reduce the heat, cover and simmer for 1 ï¿½ hours.ï¿½

3. After this time, strain the stock into a large bowl, and discard all the solids (including the vegetables), removing any meat from the bones and reserving.ï¿½

4. Allow the stock to settle then skim off the fat using ladle or fat separator.ï¿½

5. In a small bowl, combine the flour and milk and mix until thoroughly blended.ï¿½

6. Transfer the skimmed stock back to the rinsed out saucepan, bring to the boil and reduce the heat to simmering. Gradually add the milk and flour mixture, straining through a sieve and stirring constantly.

7. Add the remaining 3 carrots, celery and swede and season with black pepper.ï¿½ï¿½ Simmer for 20 minutes.

8. Add the cooked turkey, including any meat picked from the bones, and continue to cook for 10 minutes. Serve hot.
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Great for using up leftover turkey at Christmas or Easter.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon ï¿½ when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film ï¿½coating the spoonï¿½.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to ï¿½ To cut into pieces of approximately the same size

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Tips, Options and Substitutions

Main equipment required to make this recipe

	Measuring Jug
	Saucepan
	Wooden or Plastic Spoon
	Chopping knife
	Chopping Board
	Blender, liquidiser or hand blender

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Make Ahead

Allow to cool, cover and refrigerate

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