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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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This creamy turkey soup recipe has distinctly Asian influences. Flavored with curry and sweetened with coconut, it's a tasty way to use leftovers from the holiday bird. Ingredients:
1 tablespoon stick margarine or butter |
4 teaspoons curry powder |
1 teaspoon minced peeled fresh ginger |
2 garlic cloves, minced |
4 (16-ounce) cans fat-free, less-sodium chicken broth, divided |
2 cups chopped onion |
1 cup chopped leek |
1/2 cup diced peeled golden delicious apple |
1/2 cup diced carrot |
1/2 cup diced celery |
3 cups finely shredded cooked turkey |
1 tablespoon lemon juice |
1/8 teaspoon white pepper |
1 (12-ounce) can evaporated skim milk |
1/2 cup all-purpose flour |
remaining ingredients |
2 3/4 cups hot cooked rice |
3/4 cup diced peeled golden delicious apple |
1/3 cup chopped dry-roasted peanuts |
1/3 cup chopped fresh parsley |
1/3 cup flaked sweetened coconut, toasted |
Directions:
1. To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 4 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.
2. Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.
3. Combine the vegetable puree, 1 can of broth, turkey, juice, pepper, and milk in pan, and stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick, stirring constantly.
4. Spoon 1/4 cup rice into each of 11 bowls; top with 1 cup soup, about 1 tablespoon diced apple, 1 1/2 teaspoons peanuts, 1 1/2 teaspoons parsley, and 1 1/2 teaspoons coconut.
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