Curried Turkey Soup
|Bacon slices||4 , minced|
|Chopped onions||1 Cup (16 tbs)|
|Tart apple||3⁄4 Cup (12 tbs), diced|
|Garlic||1⁄2 Teaspoon, minced|
|Curry powder||2 Teaspoon|
|Turkey stock||6 Cup (96 tbs)|
|Egg yolks||3 , beaten|
|Buttermilk||1 Cup (16 tbs)|
|Cubed cooked turkey||1 1⁄2 Cup (24 tbs)|
|Slivered almonds||1 Tablespoon, browned in butter|
Cook bacon until crisp.
Remove with slotted spoon and set aside.
Saute onions, apple and garlic in drippings until onions are soft.
Sprinkle with curry powder and cardamom; cook, stirring, 3 minutes.
Add salt and stock, cover, bring to gentle boil, lower heat and simmer 30 minutes.
Beat together yolks and buttermilk and add to puree with turkey.
Bring just to boil, adjust seasonings and sprinkle generously with parsley.
Pass reserved bacon bits and almonds.