Turkey and Asparagus Soup, with lemon and parmesan

Turkey and Asparagus Soup, with lemon and parmesan

This is a wonderful soup for post Christmas. It is quick and easy if you get organised with making the stock (I always make mine in the evening and allow it to fully cool in the fridge overnight so that I can use it the following day)

Ingredients

Stock Ingredients

  • Left over Roast Turkey Carcass
  • 2 carrots roughly chopped
  • 1 brown onion cut in half
  • 3 sticks celery roughly chopped
  • 1 bay leaf[br]

Soup Ingredients

  • olive oil
  • 2 carrots
  • 4 spring onions whites and touch of green
  • 3 sticks celery
  • handful of sage
  • 1.5 litres turkey stock
  • juice of 2 lemons plus finely chopped rind
  • 1 cup pearl barley
  • left over cooked turkey meat diced
  • handful of thyme leaves picked
  • sea salt and freshly ground black pepper
  • 1 bunch asparagus trimmed and chopped into 2cm pieces
  • a little shaved parmesan for garnish

Instructions

Stock Method

  1. Pile the turkey carcass into your biggest saucepan.
  2. Add in the vegetables
  3. Cover it all with cold water
  4. Place on the stove top and bring to the boil with the lid on
  5. Once it has begun to boil, reduce the flame to low and allow the stock to simmer for 3 hours, with the lid removed
  6. As the water reduces, top up with fresh water so that you are covering the carcass
  7. When you have a lovely fragrant stock, allow it to cool and remove the bones and vegetables (you can place in the fridge overnight with the lid back on)
  8. Before you throw the bones away, scour for any left over meat - this is perfect to put aside and add into the soup
  9. Once cool, remove any of the solidified fat that will have risen to the surface (it will be yellowy)
  10. Now you need to strain the stock through a sieve into a clean jug ready to use when you create your soup. (You can freeze the stock for future use if you prefer)[br]

Soup Method

  1. Finely chop the carrots, spring onions and celery.
  2. Heat 4 tablespoons of olive oil in a large soup pan.
  3. Add the vegetables and the finely sliced sage leaves and allow them to sweat over a low heat for 15 minutes, with the lid on. You want the vegetables really soft and fragrant - but not coloured)
  4. Pour in the turkey stock and the lemon juice and rind.
  5. Add in the pearl barley and bring to the boil.
  6. Allow to gently boil for 20 - 25 minutes until the pearl barley is cooked.
  7. Tip in the turkey meat, and the asparagus, and cook to heat through only. (around 4 minutes)
  8. Check for seasoning and add as required.
  9. Turn off the heat and have bowls ready to ladle your soup into.
  10. Top with shaved parmesan and an edible flower to make it more festive
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