23 November 2014
Turkey Soup With A Cranberry Swirl
With Thanksgiving around the corner and Christmas soon afterwards we are all going to have an abundance of turkey leftovers. Something I love to make with these leftovers (apart from turkey sandwiches) is turkey soup. It's perfect for when you're hungry but just fancy something light after the previous days feast.
Firstly you will need to make the stock. Simply put the turkey carcass in a large pot and over with water. You can add some dried bay leaves, an onion and a few carrots to add extra flavour. Bring to the boil and simmer for 2 hours, skimming off any scum that rises to the surface.
Sieve the stock, keeping the liquid and disposing the bones.
To make the soup you will need:
- 2 handfuls of turkey meat
- 2 carrots
- 1 onion
- 1 1/2 litres of turkey stock
- 3 rashers of smoky bacon
- 2 garlic cloves
- 1 large potato
- Smoked paprika
- Salt & pepper
Chop up your bacon and fry until cooked. Chop up the vegetables and lightly fry them with the bacon until they are starting to soften. Rip up your leftover turkey meat, crush your garlic and add to the frying pan, heating it all through. Move this mixture into a large saucepan and cover with your stock. Bring to the boil and simmer for 20 minutes or until the vegetables are completely softened.
Blend your mixture to the desired consistency. Season with the smoked paprika to taste (I like it smoky so added a Tbsp or so) and salt and pepper. If the soup is too thick you could always add a splash of milk or cream for a touch of luxury.
For the cranberry swirl you can make your own sauce or opt for shop bought. I'll put my hands up and admit I used shop bought, it's just so much easier! Simply mix smooth cranberry sauce with a little water until its thin enough drizzle onto the soup.
Serve & enjoy!
N.B - Sainsbury's very kindly sent me some vouchers to create a recipe that uses up leftover turkey. Thank you Sainsbury's!