Name: Creamy Jerusalem Artichoke and Parsnip Soup
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: Serves: 4
Ingredients: Salt and pepper; 1 turkey carcass; 3 rashers of streaky bacon (optional); 4 peppercorns; Knob of butter; 1 stick of celery, roughly chopped; 3 bay leaves; 1 sprig of thyme; 450 g Jerusalem artichokes, peeled and diced; 1 carrot, roughly chopped; 200 g (about 1 large) parsnip, peeled and diced; 1 litre turkey stock; 1 stick of celery, finely chopped; 1 white onion, roughly diced; 1 white onion, finely chopped; 100 ml crème fraiche

Preparation info

Serves:
4

Difficulty
Medium
Ready in
5 hr

Appears in

For the Love of the Land

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