A quick and tasty recipe idel to use that cooked turkey, if there is still any left after the Sunday roast or the holiday celebration.
Heat the butter in a large pan and fry bacon, onions and carrots for about 5 minutes, or until onion becomes transparent.
Add the potatoes and turkey giblet stock, cover and bring to the boil. Simmer for about 15 minutes.
Incorporate peas and cooked turkey. Bring to the boil once more and simmer 10-15 minutes more.
Mix the cornstarch with a little of the milk. When it is turned into a paste, add the remaining milk and mix well.
Stir the milk and cornstarch mix into the pan, mixing well.
Season, and bring back to the boil, stirring constantly. Simmer for 2-5 minutes.
Distribute the hot soup among individual soup bowls, garnish with parsley and serve.