Preparation:
carcass of one cooked turkey
2-3 tablespoons or more of leftover chestnut stuffing (or 4-5 tablespoons canned chestnut puree)
2 onions, sliced
2-3 carrots, sliced
2-3 stalks of celery, sliced
several springs of parsley
1 bay leaf
2-2% pints water
% oz butter
1/2 oz flour
Garnish:
5-6 chestnuts
1 level tablespoon chopped parsley

1. Remove the remaining chestnut stuffing from tile cold turkey and reserve.Take off any pieces of ttrkey meat which can ht~ ustm d5 a garnish Break up the turkey carcass and put nw a large pai with sliced onions carrots, celery arid herbs Govei with water and simmer until well flavoured. Avoid boiling hard as this makes stock cloudy. Strain.
   
   
2. Put the chestnut stuffing into the electric blender with pint of turkey stock and blend until smooth. Turn into a pan and add the remaining 1¼ pints stock, seasoning and the turkey meat. Cook together for a few minutes If the soup s too thin blend the butter and flour togethe for a few minutes If the soup is too thin, blend the butte! and flout together to make a paste, add to the soup small pieces. and stir until thickened.
   
   
3. Bring to the boil, and serve hot with a few cooked chestnuts, fried in butter and broken into pieces. and sprinkled on top with chopped parsley.

500 watt - 27 mins Times given here are for a 650- watt oven. Decrease time by 15- seconds per minute for a
700-watt oven. Increase time by 20 seconds per minutes for a 500-watt oven. KCAL 1129 SERVES 4-6
Ingredients
500g (1 lb.) chicken
6 dried chilies
10 shallots
4 stalks lemon grass
4-5 stalks spring onit.n
4-5 kaffir lime leaves
1 tablespoon fish sauce (kappe)
salt
pepper
4 large banana Ieaves
wooden skewers