Curried Cream of Turkey Soup
| Establishment: Restaurant |
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| Meal Type: Soup, Stew, Chili |
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| Preparation Method: Simmer |
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| Product Type: Cooked Turkey, Pulled Turkey |
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| 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 |
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- 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.
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| Chef: Chef/Owner Bruce Klug |
| Restaurant: Klug's Creekside Inn |
| Location: Cedarburg, WI |
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