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
|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|
|Need help with conversions?|
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Christmas.
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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Well, what can we say? Simply that thousands of you will be feasting on this foolproof turkey recipe on Christmas Day and enjoying compliments from everyone!
Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel free to make the soup the day before and reheat it. The celeriac crisps can also be made the day
This is really good made with a creamy blue cheese like the Irish Cashel Blue, but if you can't get hold of that a blue Wensleydale would also be good.
This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top of a bowl of hot or chilled soup.
A lovely, thick, hearty soup for the winter months when you need comfort food! It's cheap and easy too so a good way to feed a hungry crowd at lunchtime.
Not simply a recipe for leftover bits of Stilton, this one, but a delicious creamy soup that can enhance any dinner or supper party. Be careful not to boil the soup when re-heating.
The winter months aren't the most exciting on the vegetable front, but when you can make wonderful soups like this one - from potatoes, leeks and Brussels sprouts - who cares?
A chilled soup goes down just as well in winter as it does in the summer
Full of autumnal or Christmas flavours, this wonderful soup is a real treat and has plenty of French influence. It uses dried wild mushrooms so no need to go foraging!
The earthiness of mushrooms and porcini is complemented superbly by the toasty nuttiness of Madeira to give you a soup, made from a bought mushroom sauce, that can be served at even the most luxurious meal.
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