Didn't your mouth just water when you read that title? Mine did!
This recipe comes from Harrowsmith magazine and I love it.
Since most soups improve the longer they are simmered, anytime longer than what is stated would no doubt improve the soup.
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.