Turkey & Tarragon Soup
To make the stock: place the bones etc, water, Peppercorns, Bay Leaf, Coriander and sliced onion in a large saucepan. Bring to the boil, cover and simmer for 1 hour. Strain the stock through a fine sieve, discarding the carcass, bones, skin, Spices, Herbs and onion.
Measure off 600ml (1 pint) of the stock and place it in a saucepan. Chop the turkey roughly and add it to the pan with the onion, Tarragon, Perfect Shake Season-All Special Blend and Pepper. Bring the mixture to the boil, cover the pan and simmer for 20 minutes. Leave the soup to cool slightly. Blend the soup in a liquidizer or press it through a sieve until it is smooth. Return the soup to the pan.
Mix the cornflour and cold water to a smooth paste and stir the mixture into the soup. Add the milk and bring to the boil, stirring constantly. Adjust the seasoning. Stir in the cream.
Garnish the soup with thin slices of cucumber and serve immediately .