Turkey Soup

The highlight of the Christmas Turkey for me is the Turkey Soup you make with the carcass. Distilling the very essence of the bird down into a golden nectar that is fit for the very gods themselves.

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The Stock

Ingredients

• Turkey Carcass Including any bits of stuffing still hanging about. Try to keep some meat on the bird when stripping it. The more meat, the more flavor.
  
• 1 Carrot split in half length ways
  
• 2 sticks of celery
• 2 sprigs of thyme
• 2 bay leaves
  
• 12 black peppercorns
• salt

Preparation

• Break the carcass up and put them in a stock pot or other large pan fit for the job.
• Add the rest of the ingredients
• Cover with water & bring to a simmer
• Skim off any scum that floats to the top and simmer for two hours
• Using a sieve lined with a piece of paper kitchen towel strain the stock, replacing the towel periodically
• Discard the debris.

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The Soup

Ingredients

• 1 lb (450g) of vegetables per pint of stock - (a mix of carrots, leeks, swede, celery & onions) chopped
• 1 heaped tsp of Turkey Dripping or butter per lb (450g) of vegetables
• Salt & freshly milled black pepper

Preparation

• Melt the dripping or butter in a large pan and sweat the chopped vegetables, with the lid on, on a low heat for 10 minutes.
• Add the stock and leave to simmer gently for 1 1/2 hours
• Liquidise the soup in batches
• Season to taste

1 pint will serve about 4 people. If eating over several days, keep in a cool place and bring to the boil for around 5 minutes every day, to stop it turning.

Optionally add chopped cooked turkey meat to the soup before serving and a spot of cream.

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