Mulligatawny



3 Tbs. olive oil
1 medium onion, minced
2 carrots, peeled and diced
3 ribs celery, minced
1 Granny Smith apple, peeled and diced
1 large potato, peeled and diced
1 to 1-1/2 Tbs. curry powder
6 to 7 cups turkey or chicken broth
One 14-oz. can diced tomatoes, undrained
Salt to taste
1/2 cup heavy cream
1-1/2 cups cooked turkey, cut into 1/2-inch dice

1. Heat oil over medium-high heat in a medium-sized soup pan. Add onions, carrots, celery, apple and potato and saute until softened, 7 to 10 minutes. Stir in curry powder; cook and stir a minute more.
2. Stir in broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are very tender, about 30 minutes.
3. Puree the soup in a blender or food processor until smooth. Return it to the soup pot and stir in cream and turkey. Heat over low heat until hot, stirring so soup does not stick. Serve hot.


Yield: 6 - 8 servings

Adapted from recipe supplied by Butterball Turkeys.