Turkey Soup

Few of us nowadays have time in our lives to make real home-made soups with proper stock. But Christmas does provide a rare opportunity, and it can provide quite a therapeutic exercise after the pressures of pre-Christmas.

1 pint (570 ml) stock and 1 lb (450 g) vegetables will make enough soup for 4 people

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Christmas.

Turkey Soup
For the stock:
 1 turkey carcase (including the skin and debris, like bits of stuffing)
 1 carrot, peeled and split lengthways
 1 onion, peeled and cut in half
 2 celery sticks, cut into chunks
 2 sprigs thyme
 2 bay leaves
 12 black peppercorns
For the soup:
 1 lb (450 g) vegetables (any combination of carrots, leeks, swede, celery and onions) chopped, per 1 pint (570 ml) turkey stock
 1 heaped teaspoon turkey dripping or butter per 1 lb (450 g) vegetables
 salt and freshly milled black pepper


To make the stock, take your largest cooking pot and break the turkey carcase into it (along with all the bits that cling to it), then add the rest of the ingredients.

Cover with water, bring up to simmering point, skim off any scum that rises to the surface, then simmer for 2 hours.

After that strain the stock and discard all the debris.

For the soup, sweat the chopped vegetables in dripping or butter in a large pan (lid on) for 10 minutes over a low heat.

Measure in the stock and leave to simmer, again with the lid on, very gently for 1½ hours. After that, purée the soup either in a food processor or liquidiser, or through a sieve.

Taste to check the seasoning, and re-heat before serving.


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