Turkey Soup

I normally make this about a week after Christmas, when all the fuss has died down. The kids love it, usually turning up on a Saturday lunchtime and whoof down the lot!!

Serve with warm crusty rolls.

Serves 6
Prep Time 15 min
Cooking Time 45 min
Ingredients

• 5 pints/2.8 litres of cold water
• Turkey carcass
• Carrots chopped
• Onions roughly chopped
• Swede chopped into small cubes
• Celery roughly chopped
• 2 large potatoes quartered
• Vinegar

Method

• Break the carcass up into large pieces
• Place in saucepan with the water
• Bring to boil and simmer for 1 hour
• Meanwhile place the vegetables into separate pan and cover with cold water
• Bring to boil and simmer until cooked, approx 30 minutes
• Strain off the bones, reserving the liquid
• Pick off any usable meat, cut and dice and keep to one side
• Discard the rest of the bones
• When the vegetables are cooked allow to cool
• Then combine the vegetables with the bones
• Blend the mixture until smooth and return to the saucepan
• Bring the soup back to simmer and add saved meat
• Season heavily to taste

Variation

• Use a large chicken carcass instead of turkey

Cooks Tip

• Using Knorr stock cubes gives a creamier flavour
• At the seasoning stage you can add 2 tbsp vinegar and any other preferred seasoning
• This soup does need a lot of seasoning
• Suitable for freezing

Garnish

• Chopped parsley

Equipment

• 2 Large saucepans

Shopping List

• Turkey carcass
• Carrots
• Onions
• Swede
• Celery
• Potatoes