Turkey and Cobnut Soup is a traditional British recipe for classic soup of left-over turkey meat, hazelnuts and turkey meat thickened with an egg yolk and cream liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey and Cobnut Soup.
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Norfolk is well known for its Turkeys but what is not so well known is that East Anglia used to grow lots of hazelnuts on a commercial basis. This is a traditional soup from the region that uses left-over Christmas turkey and wild cobnuts (though you can substitute hazelnuts) to make a hearty soup.
Ingredients:
75g cobnuts (or hazelnuts)
15g butter
1 medium onion, roughly chopped
1/2 tsp paprika
225g left-over turkey meat
900ml chicken stock
1 egg yolk
150ml single cream
1 tbsp chopped fresh chervil
salt and black pepper
fresh chervil to garnish
Method:
Place the cobnuts on a baking sheet and toast under a hot grill for a few minutes, turning frequently to make certain they are evenly cooked. Transfer to a hand blender of food processor and chop finely.
Melt the butter in a pan, add the onion and paprika and fry for about 5 minutes, or until the onion is soft. Add the turkey meat and stock, bring to a simmer and cook for 5 minutes. Allow to cool slightly then transfer to a blender and purée. Return the soup to a pan.
Meanwhile whisk together the egg yolk and cream and add to the soup. Re-heat the soup (do not boil), stirring constantly then add the chopped hazelnuts and chervil. Cook for 1 more minute then ladle into warmed soup bowls. Garnish with the chervil sprigs and serve.
