Turkey Broth

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This sustaining soup is a useful means of using up the remains of a roast Turkey. Serves 6.

Ingredients

  • 2 oz butter

  • 1 onion, finely chopped

  • 1 large carrot, finely cubed

  • 8 oz potato, peeled and cubed

  • 1 stick celery, chopped

  • 8 oz cooked turkey, diced

  • 4 oz peas

  • 4 oz runner beans, sliced

  • 1 oz flour

  • Pinch dried mixed herbs

  • 1 teaspoon curry powder

  • 1 ½ pints chicken stock

  • ½ pint creamy milk

  • Salt and pepper

  • Chopped fresh parsley

  • Paprika to garnish

Method

  1. Melt the butter in a large saucepan, add all the vegetables except the peas and beans and fry gently for a few minutes to soften.

  2. Stir in the Curry powder and cook for a few minutes.

  3. Add the flour, mix in and gradually stir in the stock.

  4. Add the herbs, bring to the boil, cover, and simmer gently for 40 minutes.

  5. Add the peas, beans, and Turkey meat and simmer for 15 minutes, then add the milk and chopped parsley and season to taste.

  6. When hot, serve with a sprinkle of paprika on top of each bowl.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.