Cream of Turkey Soup
1 small onion, peeled and halved
2 small bay leaves
grating of fresh nutmeg
450ml turkey stock
30g turkey dripping (or butter)
30g plain flour
leftover turkey meat, cut into small shreds
a splash of double cream, if you have some to hand (well, it is Christmas!)
white pepper and salt, to taste
Stick a couple of cloves into each onion half, then place all the ingredients into a saucepan and bring just to boiling point. Remove from the heat and set aside to infuse. Add the turkey stock to the cold milk, then add the fat and flour and bring to the boil, whisking continuously.
When it is smooth and combined, add the shreds of turkey meat and then, when it has returned to boiling point, turn the heat down and simmer until thickened. Swirl in the cream and then season with white pepper (to keep that creamy beige unspeckled) and add a little salt if you think it needs it.