I came with my kids to the United States for good exactly seven years ago–four days before Thanksgiving to be more precise. And I remember it like it was yesterday, my first Friday after Thanksgiving. A Southern California Mexican family welcomed me into their home. Decorative pumpkins were replaced with Christmas ornaments. Fall leaves garlands were replaced with evergreen ones. The Christmas tree was lit up. The children, including mine, decorated Christmas cookies. And on the stove there was __a huge pot of turkey soup …
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Although I'm not a turkey or poultry fan, every Friday after Thanksgiving there is turkey soup in my house, in memory of that wonderful day and this warm Mexican family with which I spent my first Friday after Thanksgiving in America. I hope you like my recipe.
Turkey soup
Makes 4 servings
__Ingredients
__3 tablespoons of unsalted butter
1 turkey breast cut into small pieces
1 chopped onion
3 stalks of celery, chopped
2 chopped carrots
1 clove of garlic, minced
1 tablespoon of curry powder
4 cups of vegetable or chicken broth
1/2 cup of noodles
Salt and pepper to taste
1/4 cup of cilantro leaves
Preparation
1. In a heavy saucepan over medium heat, melt butter and sauté onion, garlic and celery, for about 5 minutes, until wilted.
2. Add the turkey and carrots and sauté for 5 minutes.
3. Add the curry and broth and cook for 20 minutes.
4. Add the noodles and cook for 10 minutes.
5. Season with salt and pepper.
6. Turn off the heat, add the cilantro and cover. Let the soup sit covered for at least an hour before serving.
7. Serve hot.
For more of my recipes, visit my cooking blog.
Image via Thinkstock
