2 T butter
1 large onion, diced
2 cloves of garlic, minced
2 celery stalks, diced
2 tart apples, cored and diced
5 cups chicken broth
2 medium carrots, quartered lengthwise and thinly sliced
2 cups fresh or frozen corn (we used smoked corn)
2 t dijon mustard
3 cups diced smoked turkey (we used leftovers of a maple brined turkey, which we smoked in applewood)
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, celery and apple in butter and cook for 5-7 minutes, or until tender. Add broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes.
Puree apple-broth mixture in batches in a blender, or use an immersion blender to puree until smooth.
Return mixture to pot. Add carrots. Bring broth to a simmer and cook 10 minutes, or until just tender. Add corn, turkey, cream, mustard and cook until heated through.
Serve with a nice green salad and a loaf of crusty bread.
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