Mexican Turkey Soup (Caldo De Guajolote) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I saw this in Ken Haedrich's Soup Makes the Meal and thought it would make good use of the turkey broth and meat we had left from Thanksgiving. It is a delicious soup! I am posting the original recipe which can easily be doubled and the seasonings can be increased or lessened to meet your family's tastes. To reduce the fat I simmered the veggies in broth and omitted the oil. I added extra of each of the veggies and also a diced zucchini. Delicioso! Ingredients:
2 tablespoons vegetable oil |
1 onion, large, chopped |
1 celery, sliced thinly (1 rib) |
1 red bell pepper, seeded and diced (capsicum) |
1 carrot, peeled and diced |
salt |
2 garlic, minced (2 cloves) |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon sweet paprika |
5 cups turkey stock |
2 cups turkey, cooked, chopped |
1 cup corn, fresh or 1 cup frozen corn |
2 teaspoons tomato paste |
freshly ground black pepper, to taste |
2 tablespoons fresh cilantro, chopped or |
parsley, leaves chopped |
Directions:
1. Heat the oil in a soup kettle over moderate heat. Add the onion and cook, stirring, for 5 minutes.
2. Add the celery, bell pepper, and carrot, salt lightly, cover, reduce the heat slightly, and sweat the vegetables for 5 minutes.
3. Stir in the garlic and spices and cook, stirring, for 1 minute.
4. Add the stock, turkey meat, corn and tomato paste and season with salt and pepper.
5. Bring to a near boil, cover, and reduce the heat to moderately low. Gently simmer for 15 minutes, then turn off the heat and let the soup sit for at least 15 minutes.
6. Reheat gently and serve, stirring in the fresh herbs just before serving.
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