Register
Turkey Tarragon Soup
Ingredients
-
-
Stock:
-
Turkey bones, carcass and skin
-
Water to cover
-
For each 600ml (1 pint) use:
-
1/2 Bay Leaves
-
½ teaspoon Ground Coriander
-
1 medium onion, sliced
-
175 grams (6 ounces) cooked turkey
-
1 onion, roughly chopped
-
1 teaspoon Tarragon
-
2 teaspoons Season-All
-
¼ teaspoon Ground Black Pepper
-
2 tablespoons cornflour
-
2 tablespoons cold water
-
600 millilitres (1 pint) milk
-
150 millilitres (¼ pint) single cream
-
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.
More To Savour
