1-2 lb. cooked meat-pork,turkey or chicken
2 quarts stock-use pork, chicken, or turkey soup base, depending on which meat you’ll be using
1 TB vegetable oil
1 medium onion, peeled and minced
1 rib celery, minced
1 carrot, peeled and minced
1/2 tsp Thyme Leaves
3/4 tsp Sweet Curry Powder
3/4 tsp Hot Curry Powder
2 TB flour
2 TB honey
1 large apple, peeled, cored and chopped
1 lb. small new red potatoes, scrubbed and cubed
1 tsp Parsley Flakes
1-2 tsp salt
1/2 tsp Ground Black Pepper
1 Cup whole milk
Chop the meat into bite-sized pieces, set aside. Heat stock in a soup pot over medium-low heat. In a large nonstick skillet, heat oil over medium heat. When hot, add onion, celery, carrot and thyme. Cook, stirring, for about 5 minutes, until onions are clear. The object is not to brown the vegetables. If that starts to happen, reduce the heat a touch. Stir in curry powders, flour, and honey, cook for 5 more minutes. Add the chopped apple, stir to coat, and then add hot stock to the skillet gradually, a ladleful at a time, stirring until smooth and thinckened. Two cups of stock should be all you need to add. Carefully pour the thickened stock back into the soup pot, add potatoes, parsley, salt and pepper, simmer 30 minutes or so, until potatoes are tender. Remove from heat, slowly stir in the milk and serve.
Taken from Penzeys Spices Winter 2008 Catalog
