Step-by-Step Guide to Prepare Spicy Turkey Soup Favorite
Johanna Webster 02/05/2020 20:13
Spicy Turkey Soup
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Ingredients requirements - Spicy Turkey Soup:
Take 2 - turkey quarters (leg and thigh)
Get 1 for large yellow onion; large dice
Get 2 stalks for celery; rough chop
Provide 1/2 lb of baby carrots
Give 1 bundle - cilantro stems
Prepare 1 for bay leaf
Provide 1 - red jalapeño; roughly chopped
Provide 2 T - butter
Need 1/2 t + 1/2 tsp thyme; minced
You need 1 of vegetable bouillon cube
You need 1 head of garlic
Require 2 T of ground coriander
You need 2 t of dried lemon peel seasoning
Take 8 of roma tomatoes; halved and seeded
Give as needed of olive oil / vegetable oil
Need 6 of roasted red jalapeños; large dice
Require 2 C rice
Make ready as needed - kosher salt and black pepper
Require 12 oz - goat cheese
Take 3 for avocados
You need 6 T - honey
Spicy Turkey Soup steps:
Rinse turkey under cold water.
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.
Remove turkey from pot and place in a large mixing bowl. Shred.
Drain stock. Reserve liquid.
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.
When onions are nearly caramelized add bouillon cube. Stir to dissolve.
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.
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.
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.
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.
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