Instructions:
- Melt butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook gently for 8–10 minutes until softened (sweating the vegetables).
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the softened vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste, creating a roux.
- Slowly whisk in the 6 cups of stock until fully incorporated and smooth. Add the water (or extra stock).
- Add the fresh thyme sprigs and the bay leaf. Season lightly with salt and pepper. Bring mixture to a gentle simmer and cook for 20 minutes to allow flavours to meld and the soup to thicken slightly.
- Remove and discard the thyme stems and bay leaf. Stir in the shredded leftover turkey meat and the frozen peas (if using).
- Heat through for 5 minutes. Taste and adjust final seasoning with more salt or pepper as required.
- Ladle into bowls and garnish generously with fresh parsley before serving with crusty bread.