Stephens Day Soup

Ingredients

• 1 oz (25g) butter
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 clove of garlic, finely chopped
• 2 tbsp cooked pancetta or bacon (optional)
• 1 mug left-over cooked carrots
• 1 mug left-over cooked parsnips or swede
• 1 mug left-over cooked green vegetables
  1 mug left-over cooked potato
• 1 mug left-over turkey gravy
• 1 pint (600 ml) boiling water
• salt and ground white pepper
• ¼ pint (150 ml) cream (optional)

SERVES 6-8

Method

1. Heat the butter with the oil in a medium AGA saucepan on the boiling plate or induction hob (if available), add the onion and fry until softened. .
2. Add the chopped garlic and pancetta or bacon, if using. Stir in the carrots, parsnips or swede, green vegetables and potato. Lots of substitutions can be made, but red cabbage is best avoided. Stir the mixture and pour over the gravy and boiling water. Bring to the boil, cover and cook on the simmering plate or induction hob or place in the simmering oven for 20 minutes.
3. Using a slotted spoon, reserve about a mugful of the vegetable pieces. Blitz the remainder of the soup until smooth, roughly chop the reserved pieces and add to the soup to give some texture. Taste and correct the seasoning.
4. Serve with a swirl of cream stirred through just before serving, with plenty of crusty bread or with open sandwiches.