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Alright, don’t linger, let’s task this spicy turkey soup menu with 21 substances which are definitely easy to obtain, and we have to process them at the very least through 11 methods. You should expend a while on this, so the resulting food could be perfect.

Composition of Spicy Turkey Soup:

1. Provide 2 turkey quarters (leg and thigh)
2. Make ready 1 - large yellow onion; large dice
3. Prepare 2 stalks of celery; rough chop
4. Provide 1/2 lb of baby carrots
5. Provide 1 bundle of cilantro stems
6. Require 1 of bay leaf
7. Give 1 for red jalapeño; roughly chopped
8. Make ready 2 T butter
9. Give 1/2 t + 1/2 tsp for thyme; minced
10. Require 1 - vegetable bouillon cube
11. Take 1 head garlic
12. Prepare 2 T ground coriander
13. Provide 2 t - dried lemon peel seasoning
14. Get 8 for roma tomatoes; halved and seeded
15. Need as needed olive oil / vegetable oil
16. Take 6 of roasted red jalapeños; large dice
17. Give 2 C - rice
18. Take as needed kosher salt and black pepper
19. Make ready 12 oz - goat cheese
20. Give 3 of avocados
21. Need 6 T of honey

Spicy Turkey Soup start cooking:

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,

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