With the promise of winter cold creeping just around the corner and a fridge full of turkey meat leftover from Thanksgiving or Christmas day, what could be more satisfying that a bowl of freshly made turkey soup?
Well, probably many things but with the seasonal glut of turkey taxing the bravest mind for decent recipes, turkey soup has got to be a go-er. And what’s more – it can be frozen and eaten later!
So, just how do you make this recipe for turkey soup?
Ingredients
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
25g/2oz plain flour
1.2 litres/2 pints of turkey or chicken stock
450g/1lb cooked turkey, skinned and shredded
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
How to make turkey soup
To begin with, melt the butter in a large saucepan over a medium heat then gently fry the onions, celery and carrots until they begin to soften.
Now stir in the flour and cook for a further 2 minutes. Add the turkey or chicken stock and bring the mixture to the boil, stirring as you do so, then reduce the heat until the mixture is simmering. Now simmer for another 10 minutes until the vegetables begin to soften.
Add the cooked, shredded turkey and carry on cooking until the turkey is heated through. Season to taste with salt and freshly ground black pepper. Pour into warm bowls then stir in the parsley and serve with a couple of oven warmed, homemade bread rolls filled with a generous spread of butter and grated mature cheese.
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1 comments:
great
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