ingredients
serves 4
800 g (1 3/4 lbs) turkey meat
2 tbsp oil
2 litres(4 pt) 8 cups hot water
1 tsp salt
2 small onions
1 celery stick
2 carrots
1 turnip
150 g (5 oz) each green beans, shelled peas and cauliflower florets
Pinch white pepper
1 tsp soy sauce
Handful chervil
method
1. Rinse and dry meat.
2. Heat oil in a saucepan, add meat and brown evenly, add the water and salt and bring to the boil.
3. Peel onions, trim and slice celery, add to soup. Simmer for 1 hour.
4. During first 30 minutes, remove any scum that forms, then almost cover pot with lid, allowing some steam to escape.
5. Peel and wash carrots, slice into thin rounds.
6. Peel and chop turnip, wash beans and cut into pieces.
7. Take meat, onions and soup vegetables out of stock by pouring stock through a sieve.
8. Return stock to pan, add carrots, turnip, beans, peas and cauliflower, and simmer for 15 minutes.
9. Chop meat. Wash and chop chervil.
10. Return meat to soup, heat through, season with salt, pepper and soy sauce and sprinkle with chopped chervil.
