Turkey Soup Recipe
Turkey Soup recipe
Turkey soup is so easy so tasty and so nourishing.
Made usually after a celebration turkey meal with the left overs,this can include any vegetables left uneaten, roast potatoes, carrots, sprouts, cabbage, squash?
However if you need more vegetables you can use most any try including swede, leaks or turnip I suggest adding the following.
2 medium onions peeled and sliced thin.
3 celery sticks diced.
3 carrots chopped fine.
4 potatoes peeled and diced.
8 sprouts of ½ a small cabbage shredded.
1 tsp of mixed dried herbs.
1 medium can of tomatoes 400 gram.
1 medium can of peas or corn.
Turkey Soup Directions
Break up the carcus of the turkey; add it into your slow cooker or Crockpot cooker.
Place the vegetables, tomatoes and herbs into the pot.
Add 3litres of waters or fill up to ¾ full with water.
Bring the contents to boil stirring gently for 10 minutes before fixing down the pan lid.
Turn the cooking heat to low and cook for 8 hours, after this let it cool down, then sieve out first all the vegetables then take out the entire turkey circus strip off all the meat from the bones and discard the bones
Puree all the cooked vegetables and the meat in a food processor or liquidiser, before adding all the soup contents back into the slow cooker pan and mix gently with the soup stock.
Taste to check the seasoning and add more if required at this stage.
Re-heat and simmer for 5minutes before serving with fresh crusty bread rolls.