Hi, I’m Marie. Today, we’re going to prepare spicy turkey soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spicy Turkey Soup Recipe
Spicy Turkey Soup is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Spicy Turkey Soup is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spicy turkey soup using 21 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Turkey Soup:
- Get 2 turkey quarters (leg and thigh)
- Make ready 1 large yellow onion; large dice
- Make ready 2 stalks celery; rough chop
- Prepare 1/2 lb baby carrots
- Take 1 bundle cilantro stems
- Prepare 1 bay leaf
- Prepare 1 red jalapeño; roughly chopped
- Make ready 2 T butter
- Prepare 1/2 t + 1/2 tsp thyme; minced
- Make ready 1 vegetable bouillon cube
- Take 1 head garlic
- Make ready 2 T ground coriander
- Make ready 2 t dried lemon peel seasoning
- Take 8 roma tomatoes; halved and seeded
- Make ready as needed olive oil / vegetable oil
- Take 6 roasted red jalapeños; large dice
- Get 2 C rice
- Get as needed kosher salt and black pepper
- Prepare 12 oz goat cheese
- Take 3 avocados
- Prepare 6 T honey
Instructions to make Spicy Turkey Soup:
- 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 bes 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 cbles.
- 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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