Curried Cream of Turkey Soup
Recipe kindly provided by Chef/Owner Bruce Klug of Klug's Creekside Inn in Cedarburg, Wisconsin.
1/4 cup unsalted butter
1/4 cup diced sweet onion
1/2 cup diced celery
1/4 teaspoon minced fresh garlic
1/3 cup all-purpose flour
6 cups turkey broth or chicken stock
3 cups cooked turkey, diced
1/2 cup cooked white rice
1 1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup heavy cream
- Melt butter in medium sauce pan. Over medium heat, sauté onions, celery and garlic until translucent. Blend in flour to make a roux.
- In large stock pot, bring broth or stock to a boil. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10 to 15 minutes
- Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil.
- Serve. Garnish as desired.
Makes 6 servings.
Recipe and photograph courtesy of National Turkey Federation.