Turkey Vegetable Soup
|Water||6 Cup (96 tbs)|
|Potatoes||1⁄2 Cup (8 tbs)|
|Thick bread slices||4|
Peel and chop carrot and onion.
Trim and chop the celery.
Wipe the turkey wings and put into a saucepan with the prepared vegetables, water and seasoning.
Bring to a boil, skim off any scum, cover and simmer for 45 minutes.
Peel potatoes and cut into 1/2 inch cubes, trim and slice leeks.
Lift turkey wings out of pan with a slotted spoon and leave to cool slightly.
Add potatoes and leeks to the soup and simmer for 5 minutes till vegetables are tender.
Remove the skin and bones from the turkey wings and cut the meat into strips.
Add to the soup and reheat gently.
Meanwhile, remove the crusts from bread and cut into cubes.
Melt butter in a skillet, add the bread and fry till golden all over.
Drain croutons on paper towels.
Taste soup and adjust seasoning.
Pour into a warmed tureen and sprinkle with croutons.