Turkey Broth with Rosemary Soda Bread ||

Thank you to Chef Rory Lovie from Bridgeview Station for this warming, nutritious bowl of goodness.
Serves 4-6

Turkey Stock/Broth
Kelly Bronze Turkey Carcass X 1 chopped in to sections
Carrot X 1 roughly chopped
White Onion X 1 roughly chopped
Celery X 3 sticks roughly chopped
Bulb of Garlic X 1 halved
Bay Leaves X 2
Rosemary X 2 Sprigs

To finish the broth:
50g butter
2 x Carrots peeled and diced
1 white onion finely sliced
3 medium rooster potatoes peeled and diced
1 leek, white only and diced.
150g Pearl Barley
2 Sprigs of Rosemary
Salt and pepper

Soda Bread
Rosemary 1 sprig
400g Plain Flour
1tsp Bicarbonate of Soda
1tsp Sea Salt
50g Cheddar or any other cheese you like.
Milk or Buttermilk probs about 250ml or until needed to make a nice dough


Take a big pot and bring all the turkey stock ingredients to a boil then turn down to a simmer for around 3-4 hours removing any scum that comes to the surface.

Once cooked, strain the stock and reserve in another pan. With the carcass pick all the meat from it and put into a bowl for later use in the soup.

In another pan saute off veg and pearl barley to finish the soup in the butter. Then add around 750ml of water and bring it to a boil then turn down to a medium heat for around 30-40 mins until the barley has cooked.

While the soup is cooking, set your oven to 180c fan/200c/gas 4. Mix all the ingredients for the soda bread together and shape in to a ball shape. Line a casserole dish with a lid with greaseproof and place the soda bread inside and cross the dough almost to the bottom. Place the lid on top and cook for 20mins with lid on and once it's down take the lid off and cook for a further 10-15 mins until nicely coloured. Cool on wire rack.

The soup should now be ready. Place your turkey meat you picked from the carcass and stir in to the soup. Check the seasoning.

Place into bowls and serve with the warm soda bread. Enjoy!