Turkey Vegetable Soup

8 servings (12 cups)

• 2 Tablespoons margarine or butter
• 1 Tablespoon curry powder
• 1 cup chopped onions
• 1 pound leeks, (4) cut in 1/4-inch cubes
• 1/2 pound carrot, (3) cut in 1/4-inch cubes
• 1/4 pound parsnips, (1) cut in 1/4-inch cubes
• 1 pound potatoes, (3) cut in 1/4-inch cubes
•    salt and pepper, to taste
• 4 cups fat-free chicken broth
• 4 cups water
• 1 pound skinless turkey breast,
     cut in 1/2-inch cubes
• 3 Tablespoons chopped fresh cilantro

Cut up the turkey breast into 1/2-inch cubes. Cut the leeks, carrots, parsnips and potatoes into 1/4-inch pieces (I find the 6X6 Cuisinart blade perfect).

Melt the margarine in a dutch oven. Add the curry powder, onions, leeks, carrots, parsnip and potatoes. Cook, stirring until the vegetables are wilted, about 5 minutes. Add salt and fresh ground pepper to taste, the chicken broth and water. Bring to a boil and simmer for 30 minutes.

Add the turkey breast cubes and cook for 10 minutes.

Garnish each bowl with some chopped cilantro (also known as green coriander or chinese parsley).

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Bon appetit!