Turkey Soup
Dec 28, 2011 14:30:42 GMT
Post by Charlie Arnold on Dec 28, 2011 14:30:42 GMT
Another good thing about Christmas dinner is the turkey leftovers. Once you have got all the decent meat off the turkey then you can start making stock. If you have had a complete turkey then you can make several stock pots out of the bone. Break off some of the carcass and place in a large pan, cover with cold water and bring to the boil. Simmer for at least an hour, then leave the bones in the water until cool. Strain and keep the stock. Our dogs and cat queue up for the leftover scraps of meat! You should have plenty of stock to put some in the freezer for future use or use to make a lovely flavoured soup straight away.
Use 1 or 2 pints of stock depending on how mamy people you are making it for, work on 2 pints for 4 people.
Bring stock to the boil with
10oz / 280g old white potato peeled and cubed.
4 oz / 160g chopped carrot
1 tsp salt
You can add herbs if you like and are ok with them and other safe veg for you, I just keep it simple for Meg.
Simmer for about 20 mins until the vegetables are soft.
I then use a food blender to make a nice smooth consistency, if it needs to be any thicker you can add extra potato flour dissolved in cold water.
For that extra touch make some croutons, use about 4 slices of gluten free bread with the crusts cut off, cut into cubes and deep fry for a couple of minutes to make lovely crispy croutons to add to your soup when you serve. Sprinkle extra salt and pepper to taste. Megan also like to add some cream to her soups and swirl it in to make a creamier soup.
because I can eat them I tend to fry some onions for me and then blend them into my portion at the last minute.
Use 1 or 2 pints of stock depending on how mamy people you are making it for, work on 2 pints for 4 people.
Bring stock to the boil with
10oz / 280g old white potato peeled and cubed.
4 oz / 160g chopped carrot
1 tsp salt
You can add herbs if you like and are ok with them and other safe veg for you, I just keep it simple for Meg.
Simmer for about 20 mins until the vegetables are soft.
I then use a food blender to make a nice smooth consistency, if it needs to be any thicker you can add extra potato flour dissolved in cold water.
For that extra touch make some croutons, use about 4 slices of gluten free bread with the crusts cut off, cut into cubes and deep fry for a couple of minutes to make lovely crispy croutons to add to your soup when you serve. Sprinkle extra salt and pepper to taste. Megan also like to add some cream to her soups and swirl it in to make a creamier soup.
because I can eat them I tend to fry some onions for me and then blend them into my portion at the last minute.