Tuesday, 27 December 2016

Leftovers Soup

When I was a child, I used to really look forward to having turkey soup a the end of the Christmas celebrations.  My Mum used to make stock from the bones and it would just taste fantastic.  I never realised she was being thrifty.  I tend to have my leftovers soup a little earlier in the Christmas period but it is still just as delicious.

I've included chestnut stuffing in mine but you could include any sausagemeat based stuffing or miss it out completely.  Of course you could go the whole hog (sorry, bad pun) and use leftover vegetables as well.  I don't because leftover vegetables aren't quite so nutritious and if there is any soup left they won't be pleasant after another reheating.

This soup was made with leftover goose but is fantastic with turkey, chicken or any poultry you have.

Leftovers Soup - Serves 2


500ml, approx 1 pint Stock or gravy (see note below)*
60g, 2oz Carrots, finely chopped
60g, 2oz Broccoli stalk finely chopped (or broccoli)
60g, 2oz Green beans, chopped
150g, 5oz Chestnut stuffing
100g, 3.5oz Cooked meat (I used goose meat, turkey and chicken both work really well)

1 tsp Cornflour (optional)


Bring the stock to the boil, add the chopped carrots and simmer for 4 minutes.  Add the green beans and broccoli stalk and simmer for a further 3 minutes.  Then add in the meat and stuffing simmering for a further minute or two or until everything is cooked and the meat and stuffing is hot through.

If you aren't using the stuffing you may want to thicken the soup, do this by mixing a tsp cornflour (cornstarch) with enough cold water to make a loose paste then stirring the soup constantly pour into the hot soup and stir until thickened.

*A note on stock.  Don't throw away the bones from your bird.  Strip off all the meat then put the bones into a slow cooker or saucepan, add water to half cover and cook for about 3 hours in a slow cooker or an hour simmering in a saucepan adding more water if needed and moving around the bones from time to time.  Strain and use as stock.  This can then be topped up with any leftover gravy.  This makes the most out of the bird meaning there is very little waste, also natural stock has a different mouth feel because of the natural gelatin from the bones.

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