Turkey Mulligatawny Soup


  1. Sauté leeks, celery, and butter in a large soup pot. Add curry, and cook 5 more minutes. Add turkey stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, turkey, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. Remove half of the rice , turkey and apples and set aside. Place the soup in a blender or use a hand wand to puree the rice remaining to thicken soup.
  4. Return the rest of the garnishes to the soup.


  • 1/2 cup Peak Fresh Produce® leeks, chopped – white part
  • 2 Peak Fresh Produce® Celery, Stalk(s), chopped
  • 1/4 cup Nature's Best Dairy® Butter
  • 1 1/2 tsp Roma® Curry Powder
  • 4 cups chicken stock, made with Ridgecrest® Chicken Base
  • 1/2 Peak Fresh Produce® Apple(s), cored and chopped
  • 1/2 cup West Creek® Rice, White
  • 1 lb Ridgecrest® Oven Roasted Turkey breast, cubed
  • salt, to taste
  • Roma® Black Pepper, Ground, to taste
  • 1 pinch dry thyme