Turkey vermicelli soup
This very quick and heartening soup uses up the scraps left over from a roast. With any luck you have already made stock out of the turkey or chicken carcass; if not, use chicken stock of the best quality you can find. This is also good with sweetcorn, mushrooms and finely chopped fresh ginger.
Ingredients
Instructions
Melt the butter in a saucepan with a dash of oil and sweat the sliced leek and celery until softened but not coloured.
Once tender, add the stock and bring to a simmer then add the beans.
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