|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, thinly sliced|
|Carrots||2 Medium, thinly sliced|
|Celery ribs||2 , thinly sliced|
|Green pepper||1⁄2 , thinly sliced|
|Curry powder||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Apples||2 , cored, pared and chopped|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
Melt butter in a large kettle; saute onions, carrots, celery and green pepper until tender.
Stir in flour, curry powder, salt and cloves; cook 1 minute.
Gradually add water and Tabasco sauce; mix well.
Add turkey and half the apples; cover and bring to a boil.
Reduce heat; simmer 1 hour.
Remove turkey and set aside; with a slotted spoon, remove vegetables.
Puree vegetables in a blender or food processor or through a food mill; return to soup.
Remove turkey meat from bones; return meat to soup and discard bones.
Add the remaining chopped apples, cover and simmer 20 minutes longer.
Serve soup over 2 tablespoons of rice in each bowl.