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.
Add apple, rice, turkey, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
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.
Return the rest of the garnishes to the soup.
Ingredients
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
