Festive Turkey Soup
A delicious hearty soup made with the popular festive turkey leftovers, and a few extra ingredients such as mushrooms, sweetcorn and cooked egg.
6-8
2 hour simmer +
40 minutes
Stove top cooking
Ingredients
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Turkey Carcass Stock
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Festive turkey carcass- stripped of excess flesh, which is kept for the final soup
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Cold water- to cover
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1 onion- peeled, halved
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1 carrot- peeled, halved
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Other
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3 eggs- beaten together in a small bowl
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150g cooked button mushrooms- cleaned, thickly sliced, cooked in 50g butter
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100g bag frozen sweetcorn
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Flesh from roast turkey- chopped into pieces
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Freshly ground black pepper- to taste
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Sea salt- to taste
Instructions
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STAGE ONE - make turkey stock:
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01 Remove any excess fatty skin or cooked flesh from the turkey. Discard the fatty skin but keep the flesh for later adding to the soup. Place the carcass into a large stock pot (saucepan) fill with cold water to cover PLUS a wee more. Add onion, carrot and cover with a lid. Place on the stove and bring to boil. Once boiling reduce to a low simmer and cook for 2 hours. Remove from the heat and strain. Discard the onion, carrot and turkey carcass but keep the stock. Replace back into the stock pot for stage 2. Skim any excess fat from the surface of the stock.
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STAGE TWO - complete the soup:
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02 Prepare ingredients i.e in a small pan quickly toss the mushrooms in 50g butter. Place stock pot on the stove and heat hot, adding the buttery mushrooms, frozen sweetcorn and turkey flesh. Check seasoning. Heat to cook the sweetcorn. When hot swirl the stock liquid with a large spoon and then drop in the beaten eggs all at once. Keep turning and swirling the hot liquid to form strands of cooked egg. The soup is now ready to be enjoyed.
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Serve:
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03 Take to the table hot served in attractive bowls and accompany with plenty of fresh bread and butter.
Notes
Can use tinned or frozen sweetcorn. Discard the turkey carcass after the 2 hour simmer - all the flavour has been extracted. If the stock is very fatty, tip into a bowl and chill over night to allow the fat to rise to the top of the liquid and become firm, which makes it easier to remove. Discard and begin stage two.
