The beauty of cooking a giant turkey for Christmas is all the lovely leftovers you can look forward to in the weeks ahead!
We’re enjoying a lovely cold wintery spell here at the moment, we even had a brief fall of snow this morning ...... blink-and-you-missed-it brief, but snow nonetheless! Perfect conditions for a spot of kitchen pottering and soup making.
This is one of those quick to cook soups, not a long slow cooking stew, gratification comes quickly!
1 small leek
2 small potatoes
2 baby turnips
1 large carrot
2 corn cobs
Appx 1 cup leftover cooked turkey (or chicken)
1 pint of chicken stock
1sachet of Philadelphia creamy peppercorn cooking sauce
Peel and dice the vegetables and sweat gently with a big knob of butter for 10 minutes or so.
Add the chicken stock, the chunks of turkey/chicken and season with salt and pepper – go easy on the pepper because there’s pepper in the Philly sauce.
Simmer gently for 20 minutes and then add the Philly cooking sauce. Bring back to a simmer and cook for a further 5 minutes for thereabouts.
Best served with good crusty bread on the side, on a bitterly cold day!