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Recipes

   Turkey and Hazelnut Soup

recipe image
Turkeys have been a fairly recent introduction to the British diet. Although they have been known in Europe since the 16th century, they have become extremely popular in Britain since the 1960's. Since then roast turkey has become the most popular dish to celebrate Christmas and Easter and has virtually replaced the traditional Christmas goose and Easter lamb. This recipe can be made equally well with left-over roast turkey.
Ingredients
Serves: 4

15 Gram Butter ( 1/2 oz)
1 Medium Onion, chopped
1/2 Teaspoon Paprika
225 Gram Turkey breast fillet, diced (8 oz)
900 ml Chicken stock, or turkey stock (1 1/2 pints)
1 Egg yolk
150 ml Single cream ( 1/4 pint)
75 Gram Hazelnuts, toasted and finely chopped (3 oz)
1 Tablespoon Chervil, chopped plus sprigs for garnish
Method
Melt the butter in a pan, gently cook the onion and paprika for 5 minutes, until softened.

Add the turkey and stock and simmer for 5 minutes.

Liquidise. Add the egg yolk and cream.

Reheat very gently stirring constantly, do not allow to boil.

Add the hazelnuts and chervil.

Serve garnished with the additional chervil sprigs.

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