6 tbsp. butter
1/2 lb. waxy potatoes
1 lg. onion
4 thick slices bread
Salt and pepper
2 turkey wings
1 lg. carrot
2 leeks
6 c. water
1 celery stalk

Peel and chop carrot and onion. Chop and trim celery. Wipe the turkey wings and put into saucepan with prepared vegetables, water and seasoning. Bring to a boil, skim off any scum; cover and simmer for 45 minutes. Peel potatoes and cut into 1/2 inch cubes; trim and slice leeks. Lift turkey wings out of pan with a slotted spoon and leave to cool slightly. Add potatoes and leeks to soup and simmer for 5 minutes or until vegetables are tender. Remove skin and bones from turkey and cut the meat into strips; add to soup and reheat gently. Meanwhile, remove the crusts from bread and cut into cubes; melt butter in skillet and add bread. Fry until golden all over; drain croutons on paper towel. Taste soup and adjust your seasoning. Pour into warmed tureen and sprinkle with croutons; SERVE IMMEDIATELY. Serves 6.