Soups & stews
Turkey vermicelli soup
This very quick and heartening soup uses up the scraps left over from a roast. With any luck you have already made stock out of the turkey or chicken carcass; if not, use chicken stock of the best quality you can find. This is also good with sweetcorn, mushrooms and finely chopped fresh ginger.
Ingredients
- 15g butter
- 1 small leek, halved and finely sliced
- 2 celery sticks, finely sliced
- 400ml turkey or chicken stock
- 1 tin cannellini beans, drained and rinsed
- turkey or chicken leftovers, shredded
- 2 vermicelli nests, scrunched to pieces
- celery leaves, chopped
- Parmesan, grated
- salt and pepper
Method
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Step 1
Melt the butter in a saucepan with a dash of oil and sweat the sliced leek and celery until softened but not coloured.
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Step 2
Once tender, add the stock and bring to a simmer then add the beans.
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Step 3
Once heated through (a couple of minutes) add the turkey, seasoning, and the vermicelli.
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Step 4
Cook for a couple of minutes then turn off the heat and scatter the celery leaves on top. Cover and leave to stand for a couple of minutes so that the pasta absorbs the stock before serving.
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Step 5
Taste and adjust seasoning if necessary, then serve in warmed bowls with Parmesan to sprinkle over.
