Turkey Soup HT
Hot Poultry Vegetables Herbs Leftovers Soups
1 Turkey Carcass (leftover from a roast)
175g/6oz Celery, chopped
300g/11oz Carrots, sliced
125g/5oz Onion, cut into wedges
2 teasp Salt
1 teasp Dried Thyme
1 Chicken Stock Cube
2 Bay Leaves
6 tbsp Plain Flour
200g/7oz Swede, peeled and cubed
675g/1-1/2lbs Cooked Turkey, shredded
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.
2. Sprinkle in the stock cube and bring to the boil, stirring from time to time. Reduce the heat, cover and simmer for 1
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.
4. Allow the stock to settle then skim off the fat using ladle or fat separator.
5. In a small bowl, combine the flour and milk and mix until thoroughly blended.
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.
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.
Great for using up leftover turkey at Christmas or Easter.