SERVES:5
INGREDIENTS:
4 large carrots, peeled and diced
500g (2 ounce) turkey, thigh or breast
2 large onions peeled and diced
3 stalks of celery, finely chopped
2 bay leaves
2 litres (3½ pts) chicken stock, made with 3
stock cubes
2 tablespoon olive oil
4 bacon rashers, finely chopped
1 large potato, peeled and diced
2 tablespoon cranberr y sauce
1 small can sweetcorn
8 cooked chipolata sausages
1 tablespoon black pepper to season
freshly chopped parsley
10 Brussels sprouts, finely chopped
INSTRUCTIONS:
1 Place the turkey in a large saucepan with half the quantity of onions,celer y and
carrots. Then add the bay leaves and chicken stock, bring to the boil, cover and
reduce to a simmer for around 35- 45minutes.
2 Carefully remove the turkey from pan and ensure it is cooked through cut into
the meat at the thickest part and ensure it is uniformly cooked with no pinkness.
3 When cooled, shred the turkey and keep to one side.
Pass the remaining cooked soup mix through a sieve or a colander, saving
the delicious thin stock. The cooked vegetables left over are now finished with
but can be used again in another soup.
4 Heat the oil in the pan and add the remaining onions, celery and carrots along
with the bacon, potato and sprouts and gently fry for 5 minutes.
5 Return the stock to the pan and bring to the boil then simmer the soup for
around 25 minutes until the potato is cooked through.
6 Add the sweetcorn, cranberry sauce, cooked sausages and turkey to the pan and
simmer for a further 10 minutes.
7 Seasonwith black pepper and garnish with freshly chopped parsley just before
serving.
