I have been making this as long as I can remember... what to do with the remains of the christmas turkey... other than cold meat and sandwiches... Stoup of course.
Stoup is my name for a soup that is too thick to be called a soup and too thin to be a stew.. hence the name.
Serves 2 a hearty meal or 4 a lighter lunch.
Two leeks, chopped
4 potatoes, chopped into small cubes
3 carrots, chopped into small cubes
1.5 pints of stock
10 oz chopped cold meat, I prefer poultry but you could use almost anything in this recipe.
Gently fry the leeks in fat (I used the fat from the roast chicken of the day before but feel free to use any oil) until softened. Add the carrots and potatoes and stir around until covered in the juices of the pan.
Turn the heat down a bit, and add the stock to the pan. Simmer on a gentle heat until the potatoes are cooked and starting to go soft as this will thicken the stoup. At this point taste and correct the seasoning and then stir in the chicken.
The chicken only needs to warm through in the liquid, so will thicken it even more. Give it 5-7 mins longer on the pan and serve up in warm bowls with warm crusty bread or garlic bread as an accompaniment.
Tastes good particularly with turkey, chicken, guineafowl, duck, goose etc. Or a mixture of meats.