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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. tablespoons vegetable oil
2. cup diced onion
3. cup diced celery
4. cup diced carrot
5. /2 teaspoon cumin seed
6. /2 teaspoon coriander seed
7. /2 teaspoon black peppercorns
8. garlic cloves, roughly chopped
9. cinnamon stick, 2 inches long
10. Cayenne
11. teaspoons salt, or to taste
12. cups unsalted turkey or chicken broth
13. Vegetable oil for frying
14. corn tortillas, at least a day old, cut in 1/2-inch strips
15. to 6 cups cooked turkey meat, shredded
16. or 2 firm-ripe avocados
17. scallions, chopped
18. jalapeños, thinly sliced
19. small bunch cilantro, leaves and tender stems, roughly chopped
20. Lime wedges.
21. 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.
22. 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.
23. 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.
24. 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.)
25. 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.
26. Yield: 4 to 6 large servings.
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