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!
For three serves I used :
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.
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| Favourite cheats! |
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!
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