15:00 14 December 2010
Wondering what to do with all that left-over Christmas turkey? Why not try this delicious mouth-watering broth.
1 onion, chopped
300g cooked leftover turkey diced
2 large carrots, diced
1 large potato, peeled and diced
900ml fresh turkey or chicken stock
3 tbsp cornflour
198g can sweetcorn, drained
Small handful chopped flatleaf parsley
1 tbsp olive oil
8 rashers smoked streaky bacon, chopped
1 thick slice bread, crusts removed and cubed
1. Melt the butter in a large saucepan and fry leek and onion for 4-5 minutes until the vegetables begin to soften. Stir in the turkey, carrot, potato and stock, bring to the boil and simmer for 15 minutes or until the vegetables are just tender.
2. Mix the cornflour with 2 tbsp of the milk and stir into the soup with the remaining milk and sweetcorn, simmer stirring until thickened. Add the parsley and season to taste. Keep warm.
3. Heat the oil in a large frying pan and fry the bacon until crisp - add the bread cubes and cook in the bacon fat until crisp. Scatter over the soup to serve.
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Find more recipe ideas at www.goodtoknow.co.uk
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