Leftover Turkey Soup
1lt (1¾ Pints) Chicken Stock
1 Turkey carcass
235ml (8fl oz) Dry White Wine
1lt (1¾ Pints) Water
1 Onion
2 Carrot
2 Stalk Celery
50g (2oz) Plain Flour
28g (1oz) Butter
2 tbsp Unsalted Butter
1 tbsp Vegetable Oil
6 Peppercorns
2 Sprigs of Parsley
½ tsp Thyme
1 Bay Leaf
Finely chop the onion, chop the potato and celery.
Sauté the onion, carrot and celery in the butter and oil, stirring for 7 to 10 minutes or until golden.
Add flour and cook over moderate heat, stirring for 2 minutes.
Stir in stock, water and wine.
Bring to a boil.
Add the turkey carcass, broken in pieces and herbs.
Simmer, partially covered, for about 1½ hours, skimming froth as necessary.
Strain before serving.
Serves: 6
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