Turkey soup is a great way to make the most of your leftover turkey carcass, getting the most of all those little bits and pieces that might otherwise get thrown in the bin. Adding a few extra bits to the rich stick makes for a warming creamed turkey soup that’s delicious on a cold evening during the festive period. After all the cooking on Christmas day this soup is so simple to make and it makes a perfect light lunch or dinner on Boxing Day. Serve it up with crusty bread (with plenty of butter!) and a scattering of fresh parsley for a delicious and filling evening meal.
- Turkey carcass
- 300ml (½ pint) left-over gravy
- 1 onion, peeled and chopped
- 2 teaspoons chopped fresh mixed herbs
- Salt and freshly ground black pepper
- 250g (8oz) mushrooms, sliced
- 300ml (½ pint) milk
Put the turkey carcass, with any remaining turkey meat on it, into a large pan. Add the gravy, onion and herbs and pour in 1 litre (1¾ pints) water. Season well.
Put the lid on the pan, bring to the boil and simmer for 30 mins. Lift out the turkey carcass, pulling off any turkey meat left on there, if you like.
Add the mushrooms and simmer for 15 mins. Use a stick blender to half-blend the soup in the pan, or blend about half the soup in a food processor and then pour it back into the pan. Stir in the milk and warm through to serve. Add slivers of cooked turkey, if you like.
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If you have made stock from the giblets, add this to the pan for a full-flavoured soup instead of water. Also, any leftover vegetables, such as carrots, can be added.