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Turkey & Tarragon Soup

Turkey & Tarragon Soup

Ingredients
Preparation
  • 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 .

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