Turkey Vegetables soup
The Annual Telemark Cross Country Apple loppett took place yesterday with hundreds of participants taking advantage of the fine snow and weather. A tradition of this fine event is the food provided to volunteers and participants, a standard that most other regional events have yet to match. As for the last few years I was asked to provide a pot of my now famous Turkey Vegetable soup. This is a recipe that I have been using for over 20 years and is the best recipe in my repertoire for turkey leftovers. Leftover be dams, I think it is worth the effort to roast a turkey just to make this soup. Like in past years I have been asked to share the recipe. Give it a try, do not compromise in using the best ingredients, it is particularly best with a homemade stock. This soup freezes very well. If you choose to do so make sure you under cook the vegetable, otherwise they may be too soft when reheated.
2 medium onions
1 cup of diced potato
½ cup of diced carrots
½ of diced celery
10 oz of fresh or frozen spinach
3 cups of chicken or turkey stock (preferably homemade)
3 cups of diced cooked turkey (or chicken)
1 ½ of half and half
¼ cup of butter
2 tablespoons of flour
1 teaspoon of curry powder
½ teaspoon of sage
1 to 2 tablespoons of fresh parsley
Salt and pepper to taste
1. In large pot, melt butter over medium heat.
2. When melted add onions and cook until translucide, about 5 to 8 minutes. Add flour and curry powder and cook for 3 to 5 minute.
3. Add stock, potatoes, carrots, celery, and sage; bring to a simmer for about 10 minutes. It is important to watch your vegetables, I prefer them with a crunch to them, cook less if necessary.
4. Add turkey/chicken and half and half and bring to a simmer for another 5 minutes
5. Add spinach and parsley and let spinach cook for a few minutes
6. Adjust you seasoning with salt and pepper to taste.
Serves about 8 generous portions