150-200gleftover turkey, shredded into bite size pieces
salt and freshly ground black pepper
Gently heat the butter and oil in a large saucepan. When the butter has melted, add the leeks, celery and carrots, add a little salt and pepper, place a lid on and sweat the vegetables over a very low heat for about 10 minutes, or until they have softened
Once the vegetables have softened, pour in the hot stock, add the scotch broth mix, fresh herbs and leftover turkey, pop a lid on the pan and simmer on a low-medium heat for 1 - 1 1/2 hours.