Cooked leftovers work well in this recipe if you're using up the remains of the Christmas bird. Justaddthem to the stock and simmer for 2 to 3 minutes, until hot. Make the soup at other times of year using a Norfolk turkey breast fillet. Chopped hazelnuts add a hint of nuttiness and a hearty texture.
Serves 4 - 6 (AS A MEAL)
75 g (3 oz) hazelnuts
15 g (1/2 oz) butter
1 medium onion, skinned and roughly chopped
2.5 ml (1/2 tsp) paprika
225 g (8 oz) turkey breast fillet, skinned and chopped
900 ml (1 1/2 pints) chicken stock
1 egg yolk
150 ml (5 fl oz) fresh single cream
15 ml (1 tbsp) chopped fresh chervil or 5 ml (1 tsp) dried chervil
salt and pepper
fresh chervil sprigs, to garnish
1. Toast the hazelnuts on a sheet of foil under the grill, turning frequently. Put in a blender or food processor and very finely chop.
2. Melt the butter in a saucepan, add the onion and paprika, cover and cook for 5 minutes, until soft.
3. Add the turkey breast and stock and simmer for 5 minutes, until tender. Do not over-cook or the turkey will become rubbery.
4. Allow to cool slightly, then puree in a blender or food processor.
5. Blend the egg yolk with the cream and add to the soup. Return the soup to the pan and reheat without boiling, stirring all the time.
6. Add the hazelnuts, chopped chervil and season to taste. Serve hot, garnished with sprigs of fresh chervil.
