Boxingdayturkeysoup Recipes

HOMEMADE TURKEY SOUP

Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

BOXING DAY SOUP

Boxing Day soup image

Use up your leftover Christmas Day vegetables in this comforting winter soup

Provided by Good Food team

Categories Dinner, Soup

Time 45m

Number Of Ingredients 8

Ingredients

1 tbsp sunflower oil
1medium onion , chopped
2 celery sticks, chopped
2medium potatoes , about 350g/12oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2l vegetable stock , made from a stock cube
550g leftover roasted or boiled vegetables, such as Brussels sprout , carrots, parsnips and squash, roughly chopped
natural yogurt or crème fraîche, to serve

Steps:

To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.

Nutrition Facts : Calories 214 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium

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