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Turkey Tarragon Soup
Ingredients
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Stock:
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Turkey bones, carcass and skin
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Water to cover
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For each 600ml (1 pint) use:
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1/2 bay leaves
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½ teaspoon Ground Coriander
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1 medium onion, sliced
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175 grams (6 ounces) cooked turkey
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1 onion, roughly chopped
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1 teaspoon Tarragon
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2 teaspoons Season-All
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¼ teaspoon Ground Black Pepper
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2 tablespoons cornflour
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2 tablespoons cold water
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600 millilitres (1 pint) milk
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150 millilitres (¼ pint) single cream
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cucumber slices for garnish
Key Products
Instructions
- 1 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.
- 2 Measure off 600ml (1 pint) of the stock and place it in a saucepan. Chop the turkey into small pieces and add it to the pan with the onion, Tarragon, Season-All Seasoning 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 liquidiser or press it through a sieve until it is smooth. Return the soup to the pan.
- 3 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.
- 4 Garnish the turkey tarragon soup with thin slices of cucumber and serve immediately.
- 5 Get more festive flavour ideas with our Christmas inspiration.
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