It couldn’t be easier to make! You start by cooking some onions, carrots, celery, and yellow curry powder, add stock, apples, rice, cook for a bit, then stir in the chopped cooked turkey. Drizzle a little cream in at the end. Easy! It’s also one of the best things I have ever eaten in my life. My father and my sweetheart, two men who for some weird reason have never learned to appreciate the flavors of Indian cuisine, couldn’t stop eating this soup. It was priceless really, looking at the surprise on their faces as they ate the soup and not only liked it, but loved it.
Good Stock Makes Good Soup
As with any soup that relies on a stock for a base, the quality of your stock will determine the quality of your soup. Because we were working with turkey leftovers, we happened to have turkey stock made from the carcass of the turkey that created those leftovers. You could also use chicken stock. And if you don’t have any homemade stock, a product that we use occasionally with good results is Better Than Bouillon. Lower the heat and cook until softened, about 8 to 10 minutes. Add the curry powder and cook for a minute or two more.
