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Creamy Jerusalem Artichoke and Parsnip Soup

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      5 hr

Appears in
For the Love of the Land: A cook book to celebrate British farmers and their food

By Jenny Jefferies

Published 2020

  • About

After all the hustle and bustle of December I am renowned for falling asleep too early on Christmas Day. Comfort food is essential for my well-being and this dish is just that. But you don’t have to be a turkey farmer to enjoy this. – Robert Caldecott

Ingredients

For the Caldecott Farm Turkey stock

  • 1 turkey carcass
  • 3 bay leaves
  • 1 sprig of thyme

Method

For the Caldecott Farm Turkey stock

Break the turkey carcass into a few pieces so you can fit the whole thing in a large stockpot. Add the bay, thyme, peppercorns, celery, carrot and onion. Fill the pot with enough cold water to cover the carcass by 2 to 3cm. Slowly bring the water to a simmer and reduce the heat to low, then skim off any scum that may form

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