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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This simple yet elegant dish is great for family meals and entertaining. The soup improves with age, so make it ahead and reheat before serving. For a creamier soup, puree with a handheld immersion blender, then add turkey and cream. For a lighter version, substitute half-and-half or milk for cream. Prep: 10 minutes; Cook: 20 minutes. Ingredients:
3 tablespoons unsalted butter |
1 cup minced onion |
1 celery rib, thinly sliced |
2 garlic cloves, minced |
2 teaspoons curry powder |
1/4 teaspoon turmeric |
2 tablespoons all-purpose flour |
3 cups low-sodium chicken broth |
salt, to taste |
ground red pepper, to taste |
1 1/2 cups diced cooked turkey |
1/2 cup whipping cream |
1 1/2 teaspoons fresh lemon juice |
garnishes: mango chutney, raisins, or diced dried fruit and toasted sliced almonds |
Directions:
1. Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic, and cook 3 minutes or until tender. Add curry powder and turmeric, and cook 1 minute. Add flour, and cook 2 minutes. Add broth, salt, and pepper, and simmer 10 minutes or until mixture begins to thicken. Add turkey and cream, and simmer 3 minutes or until heated through. Stir in lemon juice. Garnish, if desired.
2. *Be sure to look for curry powder that's imported or labeled premium for the best blend of spices.
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