Turkey Broth

2 oz butter

1 onion, finely chopped

1 large carrot, finely chopped

8 oz potato, cubed

1 stick celery, chopped

1 teaspoon curry powder

1 oz flour

1½ pts chicken stock

Pinch of mixed herbs

8 oz cooked turkey, diced

4 oz frozen peas

4 oz frozen runner beans, sliced

½ pt creamy milk


Salt and pepper

Pinch of paprika to garnish to garnish

Copyright © Allesley Park Walled Garden. All rights reserved.


1. Melt the butter in a pan and add all the vegetables except the peas and beans.

2. Stir in the In the curry powder and cook for a few minutes. Add the flour and gradually stir in the Stock.

3.  Add the herbs, bring to the boil, cover and simmer gently for 40 minutes.

4. Add the peas, beans and turkey meat and simmer for 15 minutes, then add the milk and parsley and season to taste.  

5. When hot, serve in bowls, sprinkling paprika on top of each bowl.   Serve with hot crusty rolls.