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Devilled turkey broth with Stilton toasts
Serves 4 Starters and mains
Ingredients
- carcass and bones from a turkey and any leftover meat
- 1 large onion cut in half, skin on
For the broth
- 2tbsp sunflower oil
- 1 large onion, chopped
- 3 celery stalks, chopped, leaves reserved
- 3 carrots, chopped into rounds
- 2 garlic cloves, finely chopped
- ½tsp cayenne
- 3tsp mild curry powder
- sprig of bay leaves
- 75g pearl barley
- 2 French rolls, thinly sliced
- 100g Stilton, crumbled
- 100g cooked chestnuts
Method
Pull all the meat from the turkey carcass and bones. Set aside the meat for serving. Place the bones in a large pan with the onion halves and cover with 2.5 litres of cold water. Bring to the boil and simmer for 2 hours. Strain into a bowl, keeping any meat that was still attached and is now falling off. Discard the bones.
Heat the oil and sauté the onion, celery, carrots and garlic for 10 minutes on a low heat until softened but not coloured. Stir in the cayenne and curry powder. Season to taste with salt and freshly ground black pepper. Add the bay leaves, pearl barley and turkey stock. Bring to the boil for 30 minutes.
Meanwhile, heat the grill to high. Toast the slices of French roll on one side. Spread the Stilton on the toasted rolls and place under the grill until melted, golden and bubbling. Add any leftover meat, and the pickings from the carcass and bones, to the soup. Crumble in the chestnuts. Warm through and serve scattered with the celery leaves and Stilton toasts.
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