Turkey soup

Soup is the ideal dish to eat on a chilly winter day

Serves
4
Preparation time
60 minutes
Cooking time
25 minutes

Ingredients

For the stock

  • 1 turkey carcass 
  • 1 onion, roughly chopped 
  • 2 carrots, sliced 
  • 2 dried bay leaves 
  • 6 peppercorns

Alternatively, make up 1 litre of chicken stock

For the soup

  • 4 tbsp olive oil
  • 225g each of parsnips, carrots and potatoes, diced
  • 1 onion, finely chopped 
  • 1 sprig fresh rosemary
  • 4 rashers back bacon, snipped
  • 250g cooked turkey strips
  • 100ml single cream
  • 4 tbsp cranberry sauce (optional)

Method

  1. Break up the turkey carcass, place in a large saucepan with the onion, carrots, bay leaves and peppercorns and cover with 1.5 litres of water.
  2. Bring to the boil then simmer for about 1 hour. 
  3. Strain the stock into a clean pan.  
  4. Meanwhile, heat the oil in a large pan and fry the diced parsnips, carrots, potatoes and onion for 5 minutes.  
  5. Add the rosemary and bacon and fry for a further 5 minutes.  
  6. Add the stock (or 1 litre of chicken stock).   
  7. Bring to the boil, add the turkey and simmer for 15 minutes.   
  8. Using a hand blender, whizz the soup a little, leaving it quite chunky.   
  9. Season to taste and stir in the single cream. 
  10. Serve with a spoonful of cranberry sauce, if liked.

Serve with French bread or a sandwich

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