| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
|
|
Chopped turkey carcass |
| 1 |
|
Carrot; sliced |
| 1 |
|
Onion; sliced |
| 2 |
|
Leeks; sliced |
| 2 |
|
Sticks celery |
| 2 |
|
Cloves garlic |
| 3 |
|
Sprigs thyme; (3 to 4) |
| 3 |
|
Parsley stalks; (3 to 4) |
| 3 |
pt |
Water |
| 8 |
|
Black peppercorns |
| 2 |
|
Bay leaves |
| 3 |
pt |
Turkey stock |
| 1 |
|
Clove garlic; crushed |
| 2 |
oz |
Vermicelli; (2 to 3) |
|
|
Bowlful of shredded turkey |
| 4 |
|
Sticks celery |
| 4 |
md |
Potatoes; diced |
| 4 |
|
Carrots; sliced |
| 2 |
|
Leeks; sliced |
| 1 |
cn |
Chopped tomatoes |
| 2 |
oz |
Mushrooms |
| 5 |
|
Rashers bacon; diced |
| 1 |
tb |
Tomato puree |
| 1 |
|
Handful grated parmesan |
INSTRUCTIONS
STOCK
SOUP
Strain the stock through a colander. In a saucepan, add some olive oil and
fry the diced bacon, stirring continuously. Next add the garlic, onions,
celery, leeks and carrot and let everything sweat down.
Add the diced potatoes, bay leaves and thyme and cook for 5-10 minutes.
Stir occasionally to coat the vegetables with the olive oil. Next ladle in
the turkey stock and add a large teaspoon of tomato puree and the tinned
tomatoes.
Let everything cook for another 10 minutes, then add the sliced mushrooms,
diced turkey and vermicelli. Now cook until the pasta is soft.
When ready, ladle the soup into a serving bowl and serve with a grating of
parmesan cheese on top. Garnish with parsley and chives.
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