Turkey, cranberry & brussels sprout soup

by Nicole Pisani

A tasty way to use up Christmas leftovers


For the turkey stock:
Leftover turkey bones
1 onion, halved
1 celery stalk
1 garlic clove, bashed
1 tbsp black or pink peppercorns
2 bay leaves

For the soup:
3 tbsp (40g) unsalted butter
2 leeks, sliced
1 litre turkey stock
200g turkey trimmings
200ml creme fraiche
200g brussels sprouts, thinly sliced
4 tbsp (30g) pine nuts
200g leftover turkey breast meat, sliced
50g dried cranberries, soaked in water
Flaky sea salt and freshly ground black pepper



Add all the stock ingredients to a large saucepan and cover with plenty of water. Bring to a boil and then simmer on a low heat for 2-3 hours, uncovered, skimming away any impurities on the surface. Pass the stock through a sieve and set aside.

To make the soup, melt half the butter in a large saucepan and sauté the leeks gently for 10-15 mins until soft. Add the stock and turkey trimmings and bring to the boil. Reduce the heat, add the cream and simmer for 25-30 mins. Allow to cool a little before processing in a blender or food processor until smooth and taste for seasoning. If you prefer, pass the soup through a sieve.

Melt the remaining butter in a medium pan and sauté the sprouts. Season with a little salt and pepper. Toast the pine nuts in a dry pan until lightly golden.

To serve, ladle the hot soup into bowls, add the turkey slices and scatter over the sprouts, cranberries and pine nuts.

Recipe: Nicole Pisani