Recipe: Perfect Spicy Turkey Soup

Spicy Turkey Soup. In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.

Spicy Turkey Soup Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup. An interesting and spicy solution to the leftover turkey dilemma on Boxing Day. Leftover turkey is cooked with tomatoes and green chillies, spiced with cayenne and cumin and finished off with fresh avocado and coriander for a zesty, unique soup.. You can cook Spicy Turkey Soup using 21 ingredients and 11 steps. Here is how you cook it.

Ingredients of Spicy Turkey Soup

  1. Prepare 2 of turkey quarters (leg and thigh).
  2. It's 1 of large yellow onion; large dice.
  3. Prepare 2 stalks of celery; rough chop.
  4. Prepare 1/2 lb of baby carrots.
  5. You need 1 bundle of cilantro stems.
  6. It's 1 of bay leaf.
  7. You need 1 of red jalapeño; roughly chopped.
  8. It's 2 T of butter.
  9. You need 1/2 t + 1/2 tsp of thyme; minced.
  10. You need 1 of vegetable bouillon cube.
  11. It's 1 head of garlic.
  12. Prepare 2 T of ground coriander.
  13. You need 2 t of dried lemon peel seasoning.
  14. Prepare 8 of roma tomatoes; halved and seeded.
  15. It's as needed of olive oil / vegetable oil.
  16. You need 6 of roasted red jalapeños; large dice.
  17. It's 2 C of rice.
  18. You need as needed of kosher salt and black pepper.
  19. Prepare 12 oz of goat cheese.
  20. Prepare 3 of avocados.
  21. It's 6 T of honey.

Place a heavy pot over high heat. Immediately pour in the chicken stock, and stir to release vegetables from the bottom of the pot. Spicy Brazilian Turkey Soup Spicy Brazilian Turkey Soup. Turn Thanksgiving leftovers into this amazing Creamy Leftover Turkey Wild Rice Soup.

Spicy Turkey Soup instructions

  1. Rinse turkey under cold water..
  2. Cover turkey, onion, celery, carrots, cilantro stems, bay leaf, and 1 roughly chopped red jalapeño (not roasted) in a large stock pot. Cover with cold water. Simmer for two hours..
  3. Remove turkey from pot and place in a large mixing bowl. Shred..
  4. Drain stock. Reserve liquid..
  5. Add 2 T butter to a large stock pot. Add onions, 1 t of thyme, dried spices, and a pinch of salt. Caramelize very slowly. When fat begins to dissipate, add a ladle or two of stock..
  6. When onions are nearly caramelized add bouillon cube. Stir to dissolve..
  7. Cover tomatoes with enough oil to coat. Add salt, pepper, and thyme. Roast at 425°F until tomatoes are charred. Remove skins and chop roughly. Set aside..
  8. Cut a tiny bit of the top of the garlic head to reveal cloves, keeping root end intact. Cover with olive oil. Add a tiny pinch of salt. Roast at 425°F until cloves are caramelized, approximately 15 minutes. Set aside..
  9. Add stock, rice, and turkey to stockpot. Cover and summer for 15-20 minutes, until rice is cooked. Add roasted jalapeños and squeeze garlic head to remove roasted cloves into soup..
  10. In each serving bowl, place 1 roasted tomato, 2 oz honey goat cheese, 1/2 diced avocado, and 1 T honey. Ladle soup over veggies. Garnish with a few gost cheese crumbles..
  11. Variations; Coconut milk, basil, parsely, poblano, habanero, celery seed or root, turnips, butternut squash, sweet potato, spinach, tamarind, shallots, roasted garlic or bell peppers, vinegar, corn, sofrito, salsa, zucchini, corona, modelo, scallions, cumin, cream cheese, creme fraiche, sour cream, crema, heavy cream, chihuahua, queso fresco, cotija, lime, crushed pepper flakes, chives, cayenne, potato, arugula, peppadew,.

This creamy and rich cold weather soup is full of onion, carrots, celery, parsley, thyme, wild rice, and chopped turkey. Half-and-half gives it creaminess without making it overly rich. To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. There isn't much Korean flavor on our turkey day table, but my family enjoys Korean dishes made with leftover turkey, such as porridge (juk, 죽) and this spicy soup that's similar to dakgaejang (spicy chicken soup).

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