Recipe

Turkey, cranberry & brussels sprout soup

by Nicole Pisani

A tasty way to use up Christmas leftovers

Ingredients

For the turkey stock:
Leftover turkey bones
1 onion, halved
1 celery stalk
1 garlic clove, bashed
1 tbsp black or pink peppercorns
2 bay leaves

For the soup:
3 tbsp (40g) unsalted butter
2 leeks, sliced
1 litre turkey stock
200g turkey trimmings
200ml creme fraiche
200g brussels sprouts, thinly sliced
4 tbsp (30g) pine nuts
200g leftover turkey breast meat, sliced
50g dried cranberries, soaked in water
Flaky sea salt and freshly ground black pepper

Method

Method

Add all the stock ingredients to a large saucepan and cover with plenty of water. Bring to a boil and then simmer on a low heat for 2-3 hours, uncovered, skimming away any impurities on the surface. Pass the stock through a sieve and set aside.

To make the soup, melt half the butter in a large saucepan and sauté the leeks gently for 10-15 mins until soft. Add the stock and turkey trimmings and bring to the boil. Reduce the heat, add the cream and simmer for 25-30 mins. Allow to cool a little before processing in a blender or food processor until smooth and taste for seasoning. If you prefer, pass the soup through a sieve.

Melt the remaining butter in a medium pan and sauté the sprouts. Season with a little salt and pepper. Toast the pine nuts in a dry pan until lightly golden.

To serve, ladle the hot soup into bowls, add the turkey slices and scatter over the sprouts, cranberries and pine nuts.

Recipe: Nicole Pisani