| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Soups and, Stews |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Fresh turkey; (dicard giblets or save for another use) |
| 1 |
lg |
Onion; cut in half |
| 2 |
|
Carrots; cut into 1" pieces |
| 2 |
|
Ribs celery; cut into 1" pieces |
| 1 |
|
Sprig fresh thyme |
| 1 |
|
Sprig fresh oregano |
| 2 |
|
Bay leaves |
| 3 |
|
Cloves garlic |
| 1 |
tb |
Whole black peppercorns |
| 3 |
tb |
Olive oil |
| 2 |
lg |
Red onion; finely diced |
| 8 |
|
Cloves garlic; minced |
| 1 |
|
Rib celery; diced |
| 1 |
lg |
Carrots; diced |
| 2 |
md |
Potatoes; cooked, peeled, and mashed slightly |
| 3 |
tb |
Chili powder |
| 3 |
tb |
Chipolte puree* |
| 2 |
tb |
Ground cumin |
| 1 |
tb |
Spanish paprika |
| 1/2 |
ts |
Ground cinnamon |
| 3 |
c |
Tomatoes; peeled and diced |
| 3 |
c |
Kidney beans; cooked |
| 1 |
|
Green bell pepper; diced |
| 1/2 |
|
Red bell pepper; diced |
| 1/2 |
|
Yellow bell pepper; diced |
| 1/4 |
c |
Red wine |
| 1 |
tb |
Cilantro; chopped |
| 2 |
c |
Mustard greens; coarsely chopped |
| 1 |
c |
Corn kernels |
| 1 |
ts |
Wine vinegar |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Tabasco sauce; (optional) |
| 1 |
tb |
Lemon juice; (optional) |
INSTRUCTIONS
FOR TURKEY STOCK
FOR SOUP
Garnishes: fresh guacamole, low-fat sour cream mixed with yogurt, chopped
green onion, chopped cilantro, grated cheddar cheese, thinly sliced red
onion, chopped hard-cooked eggs
*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and
some specialty stores. To use, soak chilies in water, then puree.
To prepare stock: place all ingredients in stockpot; fill with cold water
until turkey is just covered. Bring to a boil. Reduce heat; simmer,
uncovered, for 1 1/2 hours or until turkey is cooked. Remove turkey. When
cool enough to handle, remove meat from bones. Return bones to stockpot.
Refrigerate meat. Discard skin. Cover stock; simmer for 2 1/2 to 3 hours.
Strain; discard solids. Reserve 6 cups stock and 2 cups finely diced turkey
for soup.
To prepare soup; Heat oil in a soup pot. Add onion and garlic; saute until
onions are translucent. Add celery, carrot and potatoes. Cover and cook
slowly over medium heat for 30 minutes, until the vetgetables are soft but
not browned, stirring occasionally.
Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook over
low heat for 10 minutes, stirring occasionally.
Add tomatoes, resereved 6 cups stock, beans, bell peppers, wine and
cilantro; simmer for 35 to 40 minutes. Add reserved 2 cups turkey, mustard
greens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt,
pepper, Tabasco and lemon juice. Serve with 1 or 2 garnishes.
Yield 6 to 8 servings
Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein;
88g Carbohydrate; 0mg Cholesterol; 201mg Sodium
NOTES : Al Yeganeh of New York was the inspiration for "The Soup-Nazi"
episode. There he dishes out servings of soup for $6 and up at the
International Soup Kitchen, on West 55th Street. Yeganeh once shared his
recipe for turkey chili on David Letterman's show. This is a written
version, as tweaked and tested by Food Editor Gillian Duffy of New York
Magazine. If desired substitute two whole chickens for the turkey.
Recipe by: Al Yeganeh
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on May 15,
1998
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