1 small onion
1 stick of celery
1 garlic clove
1 tbsp olive oil
2 large handfuls cooked turkey, diced
100g broken tagliatelle
1.75 litres chicken or turkey stock
Peel, trim, and finely dice the onion, carrot, garlic and celery and fry gently whilst you clean and finely slice the leeks. I used the food processor to finely chop everything. Once you've added the leeks put a lid on the pan and sweat for 20 minutes, checking from time to time to make sure they are not sticking. If they do, add a ladleful of stock and carry on steaming.
After about 20 minutes, when the leeks start to loose their raw onion smell and start to sweet instead, add the rest of the stock, turkey and noodles. Bring to the boil and simmer for 20 minutes until both the vegetables and pasta are tender. Taste for seasoning as I was somewhat surprised that I had to add two chicken stock cubes to the turkey stock I was using to give it the right depth of flavour.