Turkey and vegetable soup
After Christmas what do you do with all of the left over turkey?
One of my favourite things to do in the kitchen is make meals out of leftovers and with what ingredients are left at the back of the fridge.
So let’s start getting creative and make some delicious meals out of of Christmas dinner left overs. My first recipe this week is a classic turkey leftover… Soup.
My favourite winter warmer is soup. It’s simple to make, tasty, healthy and filling.
I know everyone has their own way of making left over turkey soup, but this is my take on it.
1 white onion, chopped
1 shallot, chopped
4 sticks of celery, chopped
1 sweet red pepper, chopped
1/2 yellow pepper, chopped
1/2 butternut squash, cubed
2 rashers smoked bacon
Left over turkey, white and brown meat ( you can put as much turkey in as you want. I used 1 thigh and half a skinless breast and all the meat that came off the carcus when I made stock)
2 bay leaves
1 litre homemade turkey stock
1/2 litre cold water
Salt and pepper
1 tbl spoon Olive oil
1. In a large saucepan heat the olive oil and put in the onion, shallot and celery. Gently fry until soft.
2. Now add the bacon and peppers and sauté for about 2 minutes.
3. Now add the butternut squash and turkey and sauté for 2 minutes.
4. Add the stock, water, bay leaves and salt and pepper to taste. Bring up to the boil and simmer until the butternut squash is soft and tender.
5. Turn the heat off, place a lid onto the pan and leave to cool. The flavours continue to infuse.
Once cooled you can either blend until smooth or blend half and leave the other half chunky.
When re-heating make sure it’s boiling hot and then add a touch of cream if you want a touch of decidance.