Servings: 
50
Ethnicity: 
Indian
Preparation Method: 
Simmer
Product Type: 
Cooked Turkey
Pulled Turkey

Nutrition Facts

Curried Cream of Turkey Soup

Chef/Owner Bruce Klug, Klug's Creekside Inn, Cedarburg, WI

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.