2 oz (50g) smoked bacon lardons, cooked till crisp
1 pound (500g) turkey thigh meat, cooked and shredded
6.76 oz (200ml) full-fat milk
Ham stock
Turkey stock
Dessertspoon of cranberry sauce
Good handful of dried cranberries
Sage Allspice
Nutmeg
Salt and Pepper
Dessertspoon of goose fat
Directions
1
Roughly chop all veg and sauté in the goose fat.
2
Then add the milk and around 2 litres (aprx 8 cups) of the ham and turkey stocks.
3
Add 2 pinches sage and simmer for 30 mins.
4
Blend the soup, then add the cranberry sauce, the dried cranberries, the bacon, turkey, a pinch of ground allspice and a grate or two of nutmeg.
5
Season with pepper.
6
Leave for around an hour for the cranberries to swell and the flavours to meld. Adjust seasoning, adding salt, pepper, cranberries and sage if required.
7
The soup should be creamy, deeply savoury with a topnote of fragrant spice and an undercurrent of sage.
8
The cranberries give a sweetness while the sage and onion echoes traditional turkey stuffing.
9
The ham stock and bacon picks up on the fabulous 'pigs in blankets', without which no British Christmas dinner is complete.
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