Clear Turkey Soup with Pancakes is a modern British recipe (based on a German original) for a classic clear soup of turkey leftovers and vegetable that's served with flour, egg and milk pancakes and which makes excellent use of leftover Thanksgiving or Christmas turkey. The full recipe is presented here and I hope you enjoy this classic German version of: Clear Turkey Soup with Pancakes.
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Essentially, this is a Consommé, that's made using leftover turkey as the base and which is served with pancakes to bulk it out
Ingredients:
For the soup:
1 turkey carcass
1l water
2 onions, chopped
2 carrots, chopped
3 tsp soup seasoning
1 tbsp freshly-chopped parsley.
For the pancake:
50g plain flour
pinch of salt
2 eggs
125ml milk
generous pinch of freshly-grated nutmeg
1 tsp dried parsley
butter
Method:
Break the turkey carcass into pieces and add to a large saucepan or stock pot along with the water, onions and carrots. Bring to a boil, reduce to a simmer then cover and cook for 1 hour. Strain the liquid through a sieve lined with muslin into a clean pan (discard any solids) then add the soup seasoning and simmer for 10 minutes.
Meanwhile, beat together the flour, salt, eggs, milk, nutmeg and parsley in a bowl. Heat a little butter in a non-stick frying pan and use to cook thin layers of the savoury batter.
When you have finished cooking, shred the pancakes into fine strips add these to the soup along with the fresh parsley. Allow to heat through then serve in warmed soup bowls.
