Klimtology
Footballguy
TURKEY CHILI SOUP
The Soup Nazi's Actual Recipe
Source: Shawne/NYC
Note from source: Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. Involved recipe, but worth it.
FOR THE STOCK:
6 cups turkey stock:
1 small fresh turkey
1 large onion , cut in half
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
FOR THE SOUP:
3 tablespoons olive oil
2 large red onions, finely diced
8 cloves garlic, minced
1 stalk celery, diced
1 large carrot, diced
2 medium-size cooked potatoes, peeled and mashed slightly
2 tablespoons chili powder
3 tablespoons chipolte puree
2 tablespoons ground cumin
1 tablespoon Spanish paprika
1/2 teaspoon cinnamon
3 cups peeled and diced tomatoes
3 cups cooked kidney beans
1 green pepper, diced
1/2 red pepper, diced
1/4 cup red wine
1 tablespoon chopped cilantro
2 cups finely diced cooked turkey (see above)
2 cups coarsely chopped fresh mustard greens
1 cup corn
1 teaspoon wine vinegar
Salt and freshly ground black pepper
Tabasco sauce (optional)
1 tablespoon lemon juice (optional)
GARNISHES:
fresh guacamole, low-fat sour cream mixed with yogurt, chopped scallion and cilantro, grated cheddar cheese, thinly sliced red onion, chopped hard-boiled egg
TO PREPARE THE STOCK:
Place all ingredients for the stock in stockpot and fill with cold water until turkey is just covered. Bring to a boil and simmer for 1 1/2 hours until turkey is cooked. Remove turkey. When cool enough to handle, debone, and return bones to stockpot, reserving meat. Discard skin. Cover and continue cooking for another 2 1/2 to 3 hours. Strain. Set aside.
TO PREPARE THE SOUP:
Heat oil in a soup pot. Add onions and garlic, sauteing until onions are translucent.
Add celery, carrot, and potatoes. Sweat over medium heat for 30 minutes, until the vegetables are soft, stirring occasionally.
Add chili powder, chipotle, cumin, paprika, and cinnamon, cooking over low heat for 10 minutes and stirring occasionally.
Add tomatoes, 6 cups stock, beans, peppers, wine and cilantro, simmering for 35 to 40 minutes.
Add turkey, mustard greens, corn and vinegar. Cook for 15 minutes.
Season to taste with salt, pepper, Tabasco, and lemon. Serve with 1 or 2 garnishes.
http://www.recipelink.com/msgbrd/board_31/2005/NOV/35315.html
The Soup Nazi's Actual Recipe
Source: Shawne/NYC
Note from source: Al Yeganeh, from Soup Kitchen International gave out his recipe in New York Magazine, 10/28/96. Involved recipe, but worth it.
FOR THE STOCK:
6 cups turkey stock:
1 small fresh turkey
1 large onion , cut in half
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
FOR THE SOUP:
3 tablespoons olive oil
2 large red onions, finely diced
8 cloves garlic, minced
1 stalk celery, diced
1 large carrot, diced
2 medium-size cooked potatoes, peeled and mashed slightly
2 tablespoons chili powder
3 tablespoons chipolte puree
2 tablespoons ground cumin
1 tablespoon Spanish paprika
1/2 teaspoon cinnamon
3 cups peeled and diced tomatoes
3 cups cooked kidney beans
1 green pepper, diced
1/2 red pepper, diced
1/4 cup red wine
1 tablespoon chopped cilantro
2 cups finely diced cooked turkey (see above)
2 cups coarsely chopped fresh mustard greens
1 cup corn
1 teaspoon wine vinegar
Salt and freshly ground black pepper
Tabasco sauce (optional)
1 tablespoon lemon juice (optional)
GARNISHES:
fresh guacamole, low-fat sour cream mixed with yogurt, chopped scallion and cilantro, grated cheddar cheese, thinly sliced red onion, chopped hard-boiled egg
TO PREPARE THE STOCK:
Place all ingredients for the stock in stockpot and fill with cold water until turkey is just covered. Bring to a boil and simmer for 1 1/2 hours until turkey is cooked. Remove turkey. When cool enough to handle, debone, and return bones to stockpot, reserving meat. Discard skin. Cover and continue cooking for another 2 1/2 to 3 hours. Strain. Set aside.
TO PREPARE THE SOUP:
Heat oil in a soup pot. Add onions and garlic, sauteing until onions are translucent.
Add celery, carrot, and potatoes. Sweat over medium heat for 30 minutes, until the vegetables are soft, stirring occasionally.
Add chili powder, chipotle, cumin, paprika, and cinnamon, cooking over low heat for 10 minutes and stirring occasionally.
Add tomatoes, 6 cups stock, beans, peppers, wine and cilantro, simmering for 35 to 40 minutes.
Add turkey, mustard greens, corn and vinegar. Cook for 15 minutes.
Season to taste with salt, pepper, Tabasco, and lemon. Serve with 1 or 2 garnishes.
http://www.recipelink.com/msgbrd/board_31/2005/NOV/35315.html
