The phrases turkey and soup subsequent to one another merely don’t really feel proper, however I promise this warming bowl won’t solely expend any leftover Christmas meat and greens, but in addition nourish you after a interval of well-deserved indulgence.
Born from the filling of a hen pie I make on common rotation, the inspiration for which got here from Julius Roberts, this might simply be made with hen if that’s your Christmas chook of alternative. The important thing right here is the do-it-yourself inventory (though I received’t choose you for utilizing pre-made inventory if the considered any additional time within the kitchen merely looks as if an excessive amount of). It brings such a wealthy depth and soothing notice to this hearty soup.
Additionally, in case you’re all aboard the gluttony prepare, all stops to indulgence-ville, then completely proceed with the pie route. Use rather less inventory and blend a butter and flour roux into the combination to assist thicken it up somewhat. Wallop the whole thing into a big rectangular baking dish and high with a lid of puff pastry.
You’ll be able to actually throw any leftover greens you have got from the large day into this soup, however carrots, sprouts and different greens work finest. You may even chuck in just a few leftover potatoes in the direction of the tip to assist bulk it out if you need. That is a kind of fully versatile recipes that advantages from a contact of freestyling.
Leftover turkey soup
Elements:
All of your leftover turkey meat and the carcass
1 onion
1 carrot
2 leeks
3 stalks of celery
3 cloves of garlic, finely diced
Thyme
Peppercorns
Bay leaves
Greens (any you have got leftover, plus a few uncooked carrots and leeks)
Knob of butter
Sprint of cream
Couple tbsp of dijon mustard
Technique:
Start by making the inventory. Strip the turkey of its meat and put aside. Put the carcass in a big pot with the carrot, one leek, onion, lashings of salt and peppercorns and canopy with two litres of water, or thereabouts. Simmer away for so long as you need – not less than an hour. You too can flip the warmth off and depart the inventory to additional deepen in flavour in a single day (I like to recommend leaving it within the oven with the warmth turned off for this half).
Pressure the inventory earlier than you employ it to separate the bits from the liquid and set the liquid apart. Discard the carcass and greens.
Chop your leeks into discs and celery into half moons. Prep any of the opposite greens you’ll be utilizing as properly by chopping them into bite-size items. Take away the thyme leaves from the stalks.
Warmth a knob of butter in a saucepan on medium warmth till it has melted. Add the leeks and celery and sauté till comfortable. Add any uncooked greens right here, too, resembling carrots. One they’ve cooked down somewhat, add the garlic and fry it off so it loses its bitter uncooked style. Add the turkey (or hen) meat and fry for a pair extra minutes. Add round 1.5 litres of the inventory and the thyme and bubble away for round 20 minutes on a low warmth. As soon as this has all bubbled away properly, add in any of the already cooked leftover greens – resembling roasted sprouts or carrots – and depart to bubble for an additional 5 minutes. Combine in a single or two tablespoons of Dijon mustard and a touch of cream and season with salt and pepper. Style, and regulate as applicable (you may wish to add extra salt, yet one more spoonful of mustard or a contact extra pepper). If you happen to’re hoping to show this combine right into a pie, add the roux now to thicken the sauce.
Serve heat and luxuriate in!