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Curried Turkey & Spinach Soup

1  tbsp olive oil
1  small onion, chopped
1  clove garlic
3  tbsp hot or mild Indian curry paste
6  cups turkey or chicken stock
1 1/2  cups half-and-half
6  tbsp coarse-grained French mustard
12  oz uncooked turkey breast, cut into 1/2-inch cubes
1/2  lb young spinach leaves
Salt and freshly ground black pepper

1. Heat the olive oil in a large, heavy pot over medium-high heat.
Sauté onions and garlic until onions are golden and wilted, 5-6 minutes.
Stir in curry paste, cook for 30 seconds,  then whisk in 1 cup of stock,
half-and-half and mustard. Transfer to blender and pureé until smooth.
2. Return mixture to pot, add remaining stock and simmer for 10 minutes.
Stir in turkey and spinach, and cook until turkey is just cooked through.
Season with salt and pepper.

Yield: 8. Analysis per serving: 190 calories, 17g protein,
10g fat (3.5g saturated), 7g carbohydrates

Source: Soup for Every Body by Joanne Pruess and Lauren Braun
(Lyons/Globe Pequot)

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