Curried Turkey, Apple and Sweet Potato Soup
photo by gjsisson
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1⁄4 cup dark raisin
- 1 1⁄2 cups lager beer
- 2 tablespoons vegetable oil
- 2 lbs turkey legs
- 2 tablespoons butter
- 1 large onion, diced
- 2 tart apples, unpeeled, cored and diced
- 1 tablespoon mild curry powder
- 2 teaspoons fresh gingerroot, finely minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock or 4 cups turkey stock
- 1⁄2 cup apple cider
- 1 small cinnamon stick (1 inch)
- 1 teaspoon soy sauce
- 2 medium sweet potatoes, peeled and finely diced
- salt and pepper
directions
- In a small bowl, soak the raisins in the beer and set aside.
- Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
- Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
- Add the diced apples and saute until softened, 3 to 4 minutes.
- Sprinkle the curry powder over top and reduce the heat to medium low.
- cover the pan and continue to cook for 8 minutes.
- Stir in the ginger and cook for 2 minutes longer.
- Drain the raisins, reserving the beer and the raisins.
- Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
- Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
- Add the raisins and transfer the mixture to a food processor and whirl until smooth.
- Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
- Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
- Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
- Add the diced turkey and simmer over low heat to make the flavours blend.
- Serve hot.
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Reviews
-
Amazing soup. I was hesitant to add the beer, since we don't care for beer, but the flavor was not overpowering, and it definitely added something to the flavor profile. I used leftover cubed turkey meat from a turkey we roasted instead of cooking and dicing fresh legs. I also used turkey stock made from the bones of the roasted turkey, which I highly recommend.<br/>My husband thought some more raisins would be good, whole instead of pureed with the apples.
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This is an awesome soup! I decided to try this as I was intrigued by the combination of ingredients...who would have thought beer and raisins??? No one flavour comes through...they all meld together so so beautifully. Thank you for sharing this great soup! I know it will be made a few times this winter.
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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