Golden Turkey and Country Vegetable Soup

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.

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!