Step 1

Put the leftover turkey leftover carcass with two bay leaves a sprig of thyme , 3 sticks of celery, half an onion and 4 carrots into a stockpot. Fill the pot with water and bring to the boil on a high heat on the stove. Lower the heats and then simmer on a low heat for at least 3 hours. Once it is boiled carefully drain or sieve stock off into a bowl or deep pan and discard the boiled carcass and other remnants. The remaining stock can be frozen and stored for following soup, risottos, or other delicious left over recipes.

Step 2

Split the 2 ltrs of Turkey Stock onto two by pouring half of it, 2 ltrs of the Turkey stock into a deep pan and add the quartered Fennel. Cook on a medium heat on the stove for 20 mins until the fennel is soft. Once cooked allow to cool and puree the fennel in a blender. You will have a smooth fennel base for the next part of the soup recipe.

Step 3

With the other 1ltr of Turkey stock add the remaining vegetables, half of the torn tarragon and turkey in another deep pan and bring up to simmering. Simmer for 8 mins or until the carrots and celery are firm but soft.

Step 4

Bring the contents of the pan together by adding spooning the contents of the latter, turkey and vegetables with the fennel based stock. Stir well and add extra fresh tarragon to garnish.

Tip: Soup and stock is really easy to partition for the freezer. Line a freezer bag into a serving bowl and pour a serving of soup. Allow to cool before tying the bag up and packing into your freezer.