|Curried Turkey Soup|
|There *is* a little chopping involved|
|Some dimly-lit seasoning|
|And some of my precious remaining BFM apples and potatoes...|
A little addition of thickener...
And a dumping in of the rest...
You stir in a little milk or cream at the end, and you're done! Delicious. I do have one child who doesn't like potatoes (I know, right?) and had to eat his way around them, but everyone else had seconds and thirds.
Curried Turkey Soup (adapted from a Penzey's catalogue recipe)
1-2 lbs cooked turkey, cubed or shredded
2 quarts stock
1 Tbsp vegetable oil or bacon fat
1 medium onion, diced
1 rib celery, diced
1 carrot, diced
1/2 tsp dried thyme
1-1/2 tsp curry powder
2 Tbsp flour
2 Tbsp honey
1 large apple, peeled and chopped
1 lb potatoes, scrubbed and cubed
1 tsp dried parsley (or 1 Tbsp fresh)
1-2 tsp salt
1/2 tsp ground pepper
1/2 cup frozen corn
1 cup whole milk
Heat the stock in a soup pot over med-low. In a large skillet, heat oil over medium. When hot, saute onion, celery, carrot, and thyme for about five minutes, until onions are translucent and tender. Stir in curry powder, flour and honey, and cook another 3-5, reducing heat if necessary. Add the chopped apple and stir to coat. Gradually stir in the warmed stock, a ladleful at a time until smooth and thickened. (You won't need all the stock--maybe two cups.) Then pour the thickened stock back into the soup pot. Add the potatoes, turkey, parsley, salt, and pepper, and simmer 30 minutes or until potatoes are tender.
Remove from heat and add corn. Slowly stir in milk. Serve! (Can be reheated over Low.)
I promise I'll share some food gift ideas next week, but I really, really had to share this with you. Thank heavens my husband's family also does turkey for Christmas, because I want more of this soup!