Turkey & vegetable soup - Serves 4
Take care when removing the soup from the oven and serving as it might spill out. Soup bowls with handles make the dish easier to handle when piping hot. If you did not use the eggs, the dish can be prepared up to 3 days in advance as long as it is covered and kept in the fridge.A tip from
We all have plenty of tasty turkey left over from Christmas day. Here is a fantastic recipe to make the most of the left overs.
1 Remove any excess fat from the stock, bring it to the boil and adjust the seasoning. You can flavour the stock with any spices/herbs you like: star anise, cardamom, liquorice, lemon grass, nutmeg, cumin, thyme etc. Sieve the stock and leave to cool.
2 Use the vegetables as they are or sauté them with a little garlic, curry powder, or any other spice you might like.
3 Make the lids by rolling down the puff pastry to about 2mm thick, using your soup bowl as a template, but making sure that the pastry is about 1 cm larger than the soup bowl. Return your “lids” to the fridge.
4 Chill some ovenproof soup bowls in the fridge.
5 Before starting to assemble the dish, make sure that all the ingredients are cold.
6 Place some vegetables and turkey in each soup bowl, chunks of cheese if used, and top with some stock. Do not mix the ingredients.
7 If you are adding an egg* to the soup, crack one egg into each bowl.
8 Moisten the edge of each bowl with a little water before placing on a puff pastry lid. Pinch it down to make sure it sticks to the bowl and is properly sealed.
9 Sprinkle the top with some flour and decorate with a bay leaf or a sprig of thyme.
10 Return to the fridge until you are ready to cook them.
11 Place the dish in a preheated oven 180°C for 20-25 minutes or until the pastry has risen and it has a light golden colour.