Turkey Soup with Lime and Chile

Recipe Source

Turkey Soup with Lime and Chile

http://cooking.nytimes.com/recipes/1013936-turkey-soup-with-lime-and-chile?action=click&module=Collection+Page+Recipe+Card&region=20+Awesome+Leftover+Turkey+Recipes&pgType=collection&rank=8

Turkey Soup with Lime and Chile

Nov 25, 2016 | Fall, Recipes, Winter

First, a little update from last week’s recipe:  I did make the green beans for Thanksgiving.  They were exactly what I wanted them to be; pretty, flavorful, and easy.  They were a big hit!

Now, onto the TG recovery and leftovers.  I did not make a whole turkey this year, I did a stuffed breast instead, but I did make my gravy ahead of time using turkey parts, so have about 8 cups of leftover turkey from that to use in this lovely recipe.  It is always a good thing, after we have stuffed ourselves silly for a couple of days, to get back on the healthy train.  This recipe will be my choo-choo.  After, the heaviness of dressing, roles, and (in my case) maple cheesecake, a couple of days of warm spicy soup is just what the doctor ordered to fortify me for cookie season.  😉

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • ½ teaspoon cumin seed
  • ½ teaspoon coriander seed
  • ½ teaspoon black peppercorns
  • 6 garlic cloves, roughly chopped
  • 1 cinnamon stick, 2 inches long
  •  Cayenne
  • 2 teaspoons salt, or to taste
  • 8 cups unsalted turkey or chicken broth
  •  Vegetable oil for frying (about 1 cup)
  • 4 corn tortillas, at least a day old, cut in 1/2-inch strips
  • 4 to 6 cups cooked turkey meat, shredded
  • 1 or 2 firm-ripe avocados
  • 6 scallions, chopped
  • 2 jalapeños, thinly sliced
  • 1 small bunch cilantro, leaves and tender stems, roughly chopped
  •  Lime wedges

Directions

  1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
  2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
  3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
  4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
  5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.

After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.