1 medium onion 1 small glove of garlic 1 small cooking apple 2.5 pints/ 1.5 litres of good quality turkey stock 1 level tablespoon of mild curry powder Salt and pepper 2 egg yolks 0.5 pint/ 300ml of milk 8oz/ 225g of cooked turkey 2 rashers of streaky bacon 1oz/ 25g of whole almonds 1 level tablespoon of finely chopped parsley
1. Skin and finely chop the onion and clove of garlic. Peel, core and slice the apple into tiny cubes. Put the onion, garlic and apple in a saucepan with the turkey stock, curry powder and a good pinch of salt.
2. Bring the stock to the boil, then reduce the heat and simmer it for about 30 minutes. Liquidise the soup to a puree, or sieve the soup to make it smooth.
3. Blend the egg yolks with the milk and stir them into the soup. Cut the cooked turkey meat into small pieces and add them to the soup. Return the soup to the pan and bring it almost to the boil, very slowly, stirring it all the time. Do not let it boil because the egg yolks will curdle the soup if they become too hot. Check and adjust the seasoning.
4. Meanwhile, remove the rinds from the rashers and fry the bacon until it is crisp. Remove and drainon kitchen paper and then crumble the bacon into small pieces. Toast the almonds under the grill until they are golden.
5. Devide the soup between 6 bowls and garnish with the bacon, almonds and parsley.