Curried Turkey Soup

Ingredients

• 2 Tbsp butter
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 4 teaspoons yellow curry powder
• 4 cups of chicken or turkey stock
• 1/4 cup raw white rice, we use basmati
• 2 green apples, peeled, cored, and diced
• 1 teaspoon kosher salt
• 2 bay leaves
• 1/4 teaspoon black pepper
• 2 cups of chopped cooked turkey meat
• 1/4 cup heavy cream
• Sour cream or plain yogurt for garnish
• Chopped chives for garnish

Directions

1. Set a large heavy-bottomed pot, 6 to 8 quart, over medium high heat and melt the butter. Stir in the onions, celery, and carrots, then turn the heat down and let the vegetables soften, about 8 to 10 minutes.
2. Sprinkle in the curry powder and cook it with the vegetables for a minute or two longer. Add the bay leaves, pour in the stock, and stir in the rice; raise the heat to high and bring the liquid to a simmer. Turn the heat back down so the soup keeps a steady gentle simmer, and cook for 5 minutes.
3. Stir in the chopped apples, salt, and pepper. Keep simmering for 10 more minutes.
4. Add the chopped cooked turkey. Let the soup come back to a simmer, then stir in the cream. Taste and season with more salt and pepper as needed. Serve with a swirl of yogurt or sour cream thinned with a little water, plus chopped fresh chives or parsley.