Turkey and Caraway Soup

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         FOOD FUNNY
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Here's another from Rosemary Zwick, our "Corny Correspondent" (her
words) in Cape Town:

Every time I hear the dirty word "exercise" I wash my mouth out with
chocolate.

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            TODAY'S RECIPE
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This is my version of a Hungarian soup usually made without meat. I hope
this turkey version will please traditionalists and non-traditionalists
alike.

Turkey and Caraway Soup* *

3 Tbs (45 ml) butter
1 Tbs (15 ml) caraway seeds
4 Tbs (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
6 cups (1.5 L) turkey or chicken stock
1 cup (250 ml) chopped cooked turkey
2 eggs, well beaten

Melt the butter in a large saucepan over moderate heat. Add the caraway
seeds and the flour. Cook over low heat, stirring constantly, until the
flour is lightly browned. Add the salt, pepper, and turkey stock, and
stir until well blended. Simmer uncovered, stirring frequently, for 5 to
10 minutes, until slightly thickened. Add the turkey meat. Add about 1/2
cup (125 ml) of the hot soup to the beaten eggs, mixing well. Add this
mixture to the pot, stirring to combine thoroughly, and continue to
simmer for 4 to 5 minutes, stirring frequently.
Serves 4 to 6.
Received on Sun Nov 18 19:54:55 2007