Quick and Easy Curried Turkey Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This soup is a great way to use up leftover turkey after Thanksgiving. The curry powder lends a Middle Eastern flair to this chunky winter soup. Add more or less curry powder to suit your tastes. Ingredients:
1 (10 ounce) package fresh baby spinach |
3 tablespoons butter or 3 tablespoons margarine |
2 cups onions, chopped |
3 tablespoons all-purpose flour |
2 1/4 teaspoons curry powder |
2 (14 1/2 ounce) cans chicken broth |
1 1/2 cups red potatoes, unpeeled and diced |
3/4 cup carrot, peeled and diagonally sliced |
3/4 cup celery, chopped |
2 1/2 teaspoons fresh parsley, chopped |
3/4 teaspoon rubbed sage |
3 cups cooked turkey, chopped |
2 cups half-and-half |
1/2 teaspoon salt, to taste |
1/4 teaspoon black pepper, to taste |
Directions:
1. Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
2. In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
3. Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
4. Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
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