Turkey And Bacon Soup

Turkey And Bacon Soup

This is a splendid way to deal with the remnants of the Christmas turkey.



Serves 4

INGREDIENTS:

1 turkey carcass, all meat removed, chopped and reserved
1/2 swede, chopped
1/2 celeriac, chopped
1 onion, roughly chopped
2 medium potatoes, roughly diced
1/2 leek, washed and roughly sliced
1 teaspoon chopped fresh thyme
1 carrot, peeled and roughly sliced
4 sage leaves
1 medium turnip, chopped
100ml double cream
6 rashers of streaky bacon, sliced
salt and freshly ground pepper
a small piece of butter
a handful of flat leaf parsley, roughly chopped

METHOD:

Break up the turkey carcass, place in a large saucepan and just cover with water. Add any vegetables and gravy left over from Christmas lunch and simmer for a couple of hours to make a delicious stock. Reserve the stock and throw away the bones and vegetable solids. You need just over a litre of stock for this soup, so if you have any left over, store it in the fridge for a couple of days or freeze it.

Fry the onion, leek, carrot, turnip and bacon in the butter over moderate heat for about 10 minutes, stirring frequently. Add the stock, swede, celeriac, potatoes, thyme and sage and simmer for 30-40 minutes.

Top up with stock if the soup seems a little thick. Towards the end, add the turkey meat, double cream, salt and pepper and finally the parsley. Serve immediately with hunks of crusty bread.

Cookie

Thanks Cookie!

Always looking to do something with the leftovers! And this sounds great!

Thanks Cookie! Great Recipe . . . . thanks for the post!