zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Truffled Turkey Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Truffled Turkey Soup

    Serves: 4

    Ingredients

    • Freshly ground black pepper
    • 1 small onion, chopped
    • Salt and pepper for seasoning
    • 200g celery, chopped
    • 25g butter
    • 600ml stock (homemade turkey, if possible)
    • 1 stale white bread roll, or 2 torn slices of stale white bread
    • 150ml double cream
    • 1 small black truffle, peeled and finely sliced
    • 300g shredded turkey (light and dark meat)
    • Truffle oil

    Method

    1. Melt 25g butter in a saucepan and gently cook 200g chopped celery and 1 small, chopped onion for 20 minutes until translucent. Season with salt and pepper.
    2. Then add 1 stale, fist-sized white bread roll, or 2 torn slices of stale white bread, and add 600ml stock (homemade turkey if possible). Bring to the boil, then simmer for 15–20 minutes.
    3. Liquidise the mixture a few ladlefuls at a time. As you finish each batch, press through a fine sieve over a clean saucepan.
    4. Stir in 150ml double cream, 300g shredded turkey (white and dark meat) and 1 small, peeled, finely sliced black truffle (available in jars) and warm through.
    5. Garnish with freshly ground pepper and a drizzle of truffle oil.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars