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Turkey Soup

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1 turkey, chicken or goose carcass
90 g (3 oz/ ⅓ cup) butter
3 rashers streaky bacon, chopped
1 onion, chopped
2 carrots, chopped
3 sticks celery, chopped
2 leeks, sliced
60 g (2 oz/ cup) plain flour
1 teaspoon salt
1 teaspoon ground black pepper
155 ml (5 fl oz/ ⅔ cup) sherry or wine
Croutons and chopped fresh parsley, to garnish


Serves: 6


1.Preheat oven to 220°C (425°F/Gas 7). Break up carcass, reserving any pieces of meat. Place carcass in a roasting tin with skin and any leftover bones. Cook in the oven for 45-50 minutes until bones are golden brown.

2.Melt 30 g (1 oz/6 teaspoons) butter in a large saucepan; add bacon, onion, carrots, celery and leeks. Fry quickly until vegetables are lightly browned, stirring frequently. Add carcass and enough cold water to cover all ingredients. Bring to boil, cover and cook very gently for 2-3 hours.

3.Strain stock into a large bowl, and allow to cool, or leave overnight. Remove fat from top of mixture. Melt remaining butter in a saucepan, stir in flour and cook for 1 minute, stirring. Gradually add stock, bring to boil, stirring, and cook for 5 minutes. Add salt and pepper, sherry or wine and reserved turkey pieces and heat through for 2-3 minutes.

4.Serve hot, garnished with croutons and chopped parsley.

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