STEPS Recipe Card - December

Turkey Soup
served with homemade buttermilk soda bread

Chef: Jacek Golebiewski

Serves 8

Message from nutritionist, Kellie Collins

 

This light and tasty meal will
be a refreshing break from the
heavy food of the Festive season.
It’s also a great way to use up
any leftover turkey, which is an
excellent source of lean protein, as
well as providing the antioxidant
minerals selenium and zinc.

Ingredients

For Stock:

Turkey bones and carcass

2 onions, peeled and sliced

2 carrots, peeled and sliced

1 bay leaf

For Soup:

4 tbsp olive oil

4 tbsp plain white flour

1 onion, diced

3 cloves garlic, crushed

2 litres of turkey stock

1 sprig thyme

100mls milk

400g cooked turkey, finely diced

2 carrots, peeled and diced

2 celery sticks, chopped

Freshly ground black pepper

Method:

For the stock: put the bones and carcass of the turkey in a large pot. Add the onions, the carrots and the bay leaf. Fill the pot with water, around 3-5 litres. Bring to the boil and simmer for 3 hours. Leave to cool and skim off any fat that rises to the surface. When cold, strain through a sieve, keeping the liquid and discarding the bones and vegetables. You should be left with around 2-3 litres of stock.

 

In a pot, melt the butter or vegetable oil. Add the onions and garlic and cook until soft but not brown. Add the plain flour and mix over a medium heat until the mixture resembles breadcrumbs. Add the stock, 200mls at a time, stirring between each addition to remove any lumps. The soup may be very thick to begin with but will thin out as stock is added.

 

When all the stock is added, put in the thyme and milk. Cook on a medium heat, stirring frequently, making sure that the bottom of the pot is not burning, for 30 minutes. Add freshly ground black pepper to taste. Add the diced carrots, celery and turkey, and cook for a further 15 minutes or until the carrots are tender. Remove the thyme and serve.

Ingredients for Soda Bread

450g coarse wholemeal flour

175g plain white flour

1 teaspoon bread soda

1 teaspoon salt

450mls buttermilk

Method for Soda Bread:

Preheat the oven to 200 degrees centigrade. Mix the dry ingredients in a mixing bowl. Stir in enough buttermilk to make a fairly soft dough. Turn onto a work surface dusted with wholemeal flour and knead lightly until smooth. Form into a circle, about 4 cm thick and place on a baking tray lined with baking paper. Put a deep cross into the top of the loaf.

Bake for around 45 minutes, until bread is brown and sounds hallow when tapped on the bottom. Cool on a wire rack wrapped in a clean tea towel to stop the bread from forming a thick crust. It is better to leave the bread to cool for around 4 hours to make slicing easier.