Curried Cream of Turkey Soup
|1 Pound unsalted butter|
|2 Cups diced sweet onion|
|3 Cups diced celery|
|1 Teaspoon minced fresh garlic|
|3 Cups all-purpose flour|
|3 Gallons cold water|
|8 Ounces TURKEY BASE|
|3 Pounds COOKED TURKEY, diced|
|1 Quart cooked white rice|
|4 to 5 Tablespoons curry powder|
|2 Tablespoons salt|
|1 Tablespoon white pepper|
|1 Quart heavy cream|
- Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent. Blend in flour to make a roux.
- In another large stock pot, bring water to a boil. Blend in turkey base and stir until well combined. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 minutes.
- Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil.
- Serve 8-fluid-ounce portions. Garnish as desired.
|Chef: Chef/Owner Bruce Klug|
|Restaurant: Klug's Creekside Inn|
|Location: Cedarburg, WI||