It does use some nice wintertime ingredients: hazelnuts are usually in good supply along with the brazils, walnuts and almonds; there’s the fine herb chervil which I have tried and failed to grow myself. They’re a hardy plant and good for growing in autumn and winter. Unless it is me attempting cultivation. It is obviously in season now as I have seen them twice for sale over the last months or so.
This recipe gives calls for raw turkey breast, though some shredded left over leg meat from the roast would do perfectly as a substitute. Likewise, if hazelnuts are not to hand you can use chopped toasted almonds or chestnuts.
This recipe is for 4 to 6 people.Bring 1 ½ pints of turkey stock to a boil with 8 ounces of raw minced turkey breast. Let it simmer for 3 or 4 minutes. Liquidise the soup and pass it through a sieve back into the pan after you have rinsed it. Jane does not mention what to do with all that turkey breast that won’t pass through the sieve – and there was plenty of it. It seemed a waste so I put some back in as it was still nice and tender.
Take a large egg yolk and 4 ounces of cream (weight, not volume) and whisk them together before adding a ladleful of hot soup to it. Pour in the stock mixture into the pan and stir over a medium heat until the soup thickens. Don’t let the soup boil, unless you want scrambled egg in it. Take the soup off the heat and add some chopped, fresh chervil (dried is allowed if you can’t get fresh), ½ a teaspoon of paprika, 3 ounces of chopped grilled or roasted hazelnuts and 2 ounces of butter. Lastly, season with salt and black pepper.
#327 Turkey and Hazelnut Soup. This soup was okay; inoffensive and homely, but rather bland. I imagine that I would like it if I were convalescing after a bout of the ‘flu. Not a bad soup, but certainly not an amazing one either. Next time I have some turkey stock, I shall make a risotto. 5.5/10