Old-fashioned Turkey Soup is a traditional English recipe (from the 1950s) for a classic soup made from a turkey carcass with onion, celery, parsley and black peppercorns cooked in water and finished with a flour roux, gravy browning and a little finely-chopped chicken meat. The full recipe is presented here and I hope you enjoy this classic English version of: Old-fashioned Turkey Soup.
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Ingredients:
the bones and carcass of 1 roast turkey (Norfolk black is excellent for this)
1.2l water
1 small onion, peeled and sliced
1 celery stick, chopped
2 carrots, chopped
2 sprigs of thyme
4 sprigs of parsley
1/2 tsp black peppercorns
1 dessert spoon plain flour
30g butter
a few drops of gravy browning (burnt sugar in water)
1 tbsp finely-chopped turkey meat (from the carcass)
1 tsp sea salt
Method:
Remove any remaining meat from the turkey carcass, chop this very finely and set aside. Break up the turkey bones then place in a large saucepan. Pour over the water, bring gently to a boil then reduce to a simmer and cook gently, covered, for 60 minutes.
At this point, add the onion, celery, carrots, parsley, thyme, black peppercorns and salt. Return to a simmer and cook for 1 hour more. Take the pan off the heat at this point and pass through a fine-meshed sieve. Set the stock aside to cool. Once cold remove any fat from the surface.
Melt the butter in a small pan, scatter the flour over the top and stir in to form a smooth roux. Continue cooking, stirring constantly, for 3 minutes then whisk in a little of the chicken stock until smooth then work in all the remaining chicken stock. Add a few drops of the gravy browning to darken the soup then bring to a boil. Reduce to a simmer, cover and cook gently for 10 minutes.
Stir in the chopped chicken meat, ladle into warmed soup bowls and serve.
