Prep 15 mins
Cook 1 hr 15 mins
Don't let the title throw you. This soup is really tasty. The secret is that you really need to start with homemade Turkey broth and preparing that is not included in the prep time. Served with a fresh roll or hot biscuit, this is an easy meal. It also keeps well in the freezer. Barb was the apartment manager back when I lived in Gig Harbor WA.
- 3 quarts turkey stock, preferably homemade
- 3 teaspoons curry powder
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground mace
- 1⁄2 teaspoon pepper
- 1⁄2 cup chopped parsley (optional)
- 3 large onions, finely chopped
- 28 ounces diced tomatoes, pureed
- 6 carrots, peeled and thinly sliced
- 6 stalks celery, finley sliced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 3⁄4 cup butter
- 1 cup flour
- 3 -4 cups cut up turkey meat
- 3 peeled golden delicious apples, thinly sliced
- To start with, you are going to need 6-8 quart pan to make this soup.
- Add the spices to the Turkey stock and bring to a simmer in a 4 qt pot.
- In a LARGE (6-8 qt) pot, melt the butter and saute the vegetables and apple slices until tender. Stir in the flour until thickened. Add 1 quart of the heated stock to the sauteed vegetables and stir until thickened. Add the rest of the stock and canned tomatoes and parsley, if used. Simmer for 1 hour on low heat.