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Turkey Soup

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Served with Peas and Leeks, this dish is very healthy, very tasty, and takes just ten minutes to prepare – and is also a great winter warmer. If you’re not a big fan of Turkey, you can always make this dish with Chicken – it’ll require a bit more time in step one, but not massively.

Leeks

You could even prepare this dish the day before you want it, then heat it up when needed – that’s how easy and fast it is to make!

To Serve 4
300ml Turkey or Chicken Stock
4 Skinless Turkey Breasts, cut into 2cm strips
1 Large Leek, rinsed and finely chopped
300ml Double Cream
1tbsp Wholegrain Mustard
1tbsp Fresh Parsley, chopped
225g frozen Peas, cooked

1. Pour the Stock into a large Saucepan, then bring to the boil. Add the Turkey Strips, before turning the heat down and simmer for five minutes.
2. Using a Slotted Spoon, lift the Turkey Strips out of the Stock, and keep warm. Bring the Stock to a rapid boil, until reduced by two thirds.
3. Lightly steam or boil the Leek for two or three minutes, until just tender. Drain well, then keep warm with the Turkey
4. Add the Cream, Mustard and Parsley to the Reduced Stock, stir well, and begin to add the Peas slowly, until everything is cooked through and warm.
5. Season well, stir, before removing from the heat. Add the Turkey and the Leeks to the pan, stir again, and serve in bowls, with pieces of Crusty bread to soak up the Juices.

Photo Courtesy of: Tracy Hunter

Cock-A-Leekie Soup

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You can get two courses for one lot of work with this recipe. Serve the broth as a starter, and you can serve the Chicken for the main course. Sadly, there’s no part of this dish for dessert, so you’ll have to think of that yourself!

Cock-a-Leekie Soup

This is a traditional Scottish dish, adjusted slightly for more modern palettes – in the traditional recipe a piece of Stewing Beef weighing around 550g is added in place of half the Chicken.

This dish works best in a Slow Cooker, so it’s great for when you are entertaining guests. You can put it on and then forget about it for the first seven hours, and then just do a few simple tasks to get it ready for serving.

To Serve 8
12 Ready to Eat Prunes
4 Chicken Portions
450g Leeks, Sliced
1.4l Hot Chicken or Beef Stock
1 Bouquet Garni
Salt and Pepper (to season)

1.       Place the Chicken portions and the Leek in the Slow cooker, and pour the Stock over the top and stir to make sure that all surfaces have had moisture on them. Add the Bouquet Garni, before covering and cooking on low for seven hours.

2.       If you’re serving the Chicken with the Soup (i.e., not in two courses), remove from the Cooker with a slotted spoon and cut the meat off of any bones. Cut the Chicken into bite-sized pieces and return to the cooker. If you’re serving in two courses, leave the Chicken Portions intact in the cooker.

3.       Add the Prunes to the cooker, and season to taste with Salt and Pepper. Cover again, and cook on a high heat for the final thirty minutes.

4.       Remove and discard the Bouquet Garni, and then serve as you prefer – if in two courses, use a slotted spoon to remove the Chicken Portions and then ladle the broth into bowls, otherwise ladle as it is.

Photo Courtesy of: Laurel Fan