Ingredients

The following ingredients have 4 Servings
  • for the soup
  • 350 g cooked turkey meat
  • 2 tbsp rapeseed oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 large courgette (cut into 4 lengthways and sliced)
  • 1 red pepper (seeded, quartered and sliced)
  • 2 tbsp plain flour
  • 1 litre turkey or chicken stock
  • salt and freshly ground black pepper
  • for the sage croûtes
  • 8 slices of French bread
  • 4 tbsp rapeseed oil
  • 8 – 12 fresh sage leaves

Instruction

  • Cut the turkey into small bite size pieces. Heat the oil in a large saucepan and fry the onion for 5 minutes until beginning to soften.
  • Stir in the garlic, courgette and pepper and fry for 1 minute.
  • Sprinkle over the flour and cook for 1 minute, stirring constantly.
  • Stir in the stock and bring gently to the boil. Add the turkey. Simmer for 30 minutes, then season to taste.
  • To make the croûtes, Heat the oil in a frying pan and add the sage leaves, cook until crisp then remove with a draining spoon and drain on kitchen paper.
  • Add the breads to the oil and fry until crisp and golden. Remove from the pan and drain on kitchen paper.
  • Serve the soup in warm bowls with the croûtes on the side or in the soup and top with the sage leaves.