Curried Tur(duck)key Soup

Sarah DuensingDue to a Lenten sacrifice of reading (with the exception of cookbooks and travel books,) I have been exploring old recipes and finding cookbooks that I’ve never even opened! I know I’m not the only one. In one called “Maine Ingredients” I found a soup recipe that I knew my son would love. While the weather can’t decide if it is winter or spring here in east-central Illinois, I am certain that it is still soup time.

Ingredients: (serves 6)
6 cups turkey stock (I only had duck stock)
1 cup peeled and chopped apples
1 large onion, chopped
½ teaspoon salt
2 teaspoons curry powder
¼ teaspoon garlic powder
1cup buttermilk
1 cup cooked diced turkey


  • Simmer stock, apples, onion, salt and curry for 30 minutes.


  • Purée in blender. Add garlic powder, buttermilk and meat to the stock. Heat just to the boiling point, but do not allow to come to a full boil.

Curried Turkey Soup

Truth be told I have been making the cheater version of this with canned chicken noodle, diced apples, and curry—minus the puréeing part.

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