Turkey Mulligatawny Soup
Warm up with a comforting bowl of Curried Turkey Soup that's loaded with tender turkey, aromatic curry flavors, and hearty vegetables. This satisfying soup is perfect for chilly days and makes for a delicious and wholesome meal. The combination of curry, rice, and yogurt creates a creamy and flavorful broth that will surely become a favorite in your soup rotation. Garnish with fresh cilantro for an extra burst of freshness and enjoy a bowlful of warmth and nourishment.
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter
- 1 boneless, skinless turkey breast half, about 1 1/2 lb., cut into
- bite-size cubes
- 1 yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 garlic clove, minced
- 1 Tbs. curry powder
- 4 cups chicken broth
- 1/2 cup long-grain white rice
- 1 cup plain yogurt
- Salt and freshly ground pepper, to taste
- 1/4 cup minced fresh cilantro (optional)
Instructions
- <b>Saut&#233; the turkey and vegetables</b>
- In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and saut&#233; until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.
- Add the onion, celery, carrots and garlic to the pot and saut&#233; until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.
- <b>Simmer the soup</b>
- Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper.
- Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).
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