Here is my soup.
You could substitute your left over meat instead of buying any! Merry Christmas.
Pete
Pete’s Christmas Soup
Serves 4
Ingredients
Morrison’s British turkey thigh, diced.
(ff) 325g
4 smoked bacon rashers, all fat removed
(ff)
2 Sainsbury “be good to yourself” extra lean Cumberland sausage
(ff) (0.5 syn each)
2ltr of Knorr chicken stock pot
Cupful of frozen peas
(ss)(ff)
2 potatoes, peeled
(ff)
2 medium onions
(s)(sff)
2 cloves of garlic
(sff)
2 carrots
(s)(sff)
1 parsnip
Dried sage
Small box of stuffing mix (optional) Sainsbury’s “Basic Stuffing” made as directed and shaped into 24 little little balls, oven cooked for about 20 mins.
(0.45syns each)
Dash of Worcester sauce
Method
Put the turkey meat in a saucepan, cover in chicken stock, keep the rest of the stock, and cook until the meat falls apart, remove and allow to cool, then shred the meat, set to one side.
Cut the sausage open and remove the meat, roll into small sausages and wrap with a small piece of the bacon
(makes 8 pigs in blankets 0.5 syn per person) cook in the oven with the stuffing balls, for about 20 mins until cooked & browned.
Lightly fry the rough chopped onions, & cloves in a large soup pan. Add the stock, dried sage and peeled roughly chopped potatoes. Peel and chop the carrots & parsnip into small pieces, Leave to simmer for 25 mins until the vegetables are soft then blitz with the hand blender to make a rustic soup base. Season with Worcester Sauce, salt and pepper.
Add the turkey and peas to the soup base & simmer for 20 minutes. Plate up & place the stuffing balls & pigs in blankets on the top of the soup.
had a stir fry with my leftovers.
