Jill Dorrough
| 2 cups water 2 1/2 T. chicken bouillon granules ½ cup diced green onions 1 t. curry powder 3 carrots peeled and chopped ¼ t. cayenne pepper 3 ribs diced celery salt & white pepper to taste 2 cups cream 2 cups chopped turkey breast Roux for soup: ½ cup butter ½ cup all-purpose flour Directions: In a stockpot combine water and veggies. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, and cayenne pepper. Add turkey breast (Roux) In a small saucepan melt butter and slowly add flour. Stir constantly. Slowly add cream continuing to stir. Heat, but do not boil. Add roux slowly to turkey and veggies. Heat thoroughly. Salt and pepper to taste. Serve with warm crusty bread. |
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