Turkey Soup

Turkey soup is a hearty, warming broth, which can be made excellently from leftover roast turkey too.

1. Put the turkey leg into cold water, bring it to the boil, and skim off the foam that forms.

2. Add the trimmed carrot cut into larger pieces, the celery stalk and the onion.

3. Season it with bay leaf, thyme, salt and black pepper, then over a low heat, at a gentle simmer, cook it until the meat comes off the bone.

4. Take out the meat, bone it, tear it into bite-sized pieces, and put it back into the stock.

5. Add the rice, and cook it tender in the soup.

6. Before serving, sprinkle it with chopped parsley.

Tip: From leftover roast turkey it is enough to cook the meat in the finished, strained vegetable stock – this way it is ready in half an hour.