Tuesday, November 1, 2011

Turkey Curry Soup

I dug the turkey carcass stock out of the freezer and prepared this tonight. Everyone enjoyed.
  • 6 tablespoons butter
  • 1 large onion, minced (about 2 cups)
  • 2 ribs celery, sliced
  • 1 teaspoon garlic powder
  • Indian spices to taste (I used 4 teaspoons garam masala and 2 teaspoons curry powder)
  • 4 tablespoons flour
  • salt and pepper to taste
  • 6 cups turkey broth
  • 3 cups chopped turkey
  • 1 tablespoon lemon juice
  • 3 cups milk
  • 4-6 cups rice, cooked
Melt butter in soup pot over medium-high heat. Add onion and celery, saute 10 minutes until tender. Add garlic and spices, cook 2 minutes. Add flour, cook 2 more minutes. Add salt, pepper, broth and turkey, heat until simmering; simmer 10-15 minutes. Add lemon juice and milk and cook 5 minutes longer. Serve over rice or mix rice into soup.

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