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Turkey Tarragon Soup
Prep Time
10 Minutes
Cook Time
1 Hour 30 Minutes
Ingredients
18
Servings
4
This beautiful, light soup makes an amazing starter for the Christmas dinner table. Packed with warming spices, including plenty of punchy black peppercorns and fragrant tarragon, this aromatic turkey tarragon soup delivers all the flair of festive flavour without the heavy ingredients. A wonderful addition to the alternative festive feast, this soup is also perfect for using up leftover turkey.
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.
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