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