Turkey Soup with Lime and Chile |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
8 cup(s) turkey broth |
2 tablespoon(s) vegetable oil |
1 cup(s) diced onion |
1 cup(s) diced celery |
1 cup(s) diced carrot |
1/2 teaspoon(s) cumin seed |
1/2 teaspoon(s) coriander seed |
1/2 teaspoon(s) black peppercorns |
6 clove(s) garlic, roughly chopped |
1 stick(s) cinnamon, 2 inches long |
pinch(s) cayenne |
2 teaspoon(s) salt, or to taste |
4 corn tortillas as least a day old, cut in 1/2-inch strips |
4 to 6 cup(s) cooked turkey meat, shredded |
2 avocados |
6 scallions, chopped |
2 jalape±os, thinly sliced |
1 bunch(es) small, 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, 1-2 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.
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