Mexican Turkey Soup

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            FOOD FUNNY
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Thanks to John Heaton from Mississauga, Ontario for this one:

Q. What happened when the grape got stepped on ?

A. It let out a little wine.

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            TODAY'S RECIPE
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I figured that many of my readers might find themselves with a turkey
carcass or ham bone left over from a meal sometime soon, so I offer up
these soup recipes that will take advantage of this holiday windfall.
I have also included a recipe for basic turkey stock that serves as
the base for several of these soups.

Monday's Soup
Mexican Turkey Soup

Tuesday's Soup
Ham and Bean Soup

Wednesday's Soup
Turkey, Ham, and Vegetable Chowder

Thursday's Soup
Ham and Cheese Soup

Friday's Soup
Caribbean Turkey Soup

Make a large batch of turkey stock and freeze it to make soups for
weeks to come.

Basic Turkey Stock

1 turkey carcass
Water to cover (about 8 cups, 2 L)
3 sprigs parsley
2 carrots, coarsely chopped
2 onions, quartered
2 ribs celery, coarsely chopped
2 bay (laurel) leaves
8 whole black peppercorns
Salt to taste

Combine all ingredients in a large pot and bring to a boil over high
heat. Skim off the foam that rises to the surface, reduce the heat
and simmer covered for 1 1/2 to 2 hours. Remove the carcass and
strain the stock through a fine sieve or a double layer of
cheesecloth, discarding the solids. Makes about 8 cups (2 L).

Turkeys were the largest domesticated animal in North America when
Columbus arrived, and they have been a staple in the diet of Americans
for thousands of years. Here is a typical turkey soup from south of
the border:

Mexican Turkey Soup

2 cups (500 ml) turkey stock
2-4 cloves garlic, finely chopped
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 can (4 oz, 110 g) diced green chilies, drained
2 cups (500 ml) milk
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) chili powder
1/4 tsp (1 ml) ground cumin
2 cups (500 ml) cooked turkey, coarsely chopped
1 cup (250 ml) fresh, frozen, or canned corn kernels
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley
for garnish

Combine the turkey stock, garlic, onion, carrot, celery, and canned
chilies in a large pot and bring to a boil over high heat. Reduce the
heat and simmer covered for 15 minutes. In a mixing bowl, whisk
together the milk, flour, chili powder, and cumin. Whisk the mixture
into the soup and return to the boil over high heat, stirring
constantly until the soup boils and thickens slightly, about 5
minutes. Add the turkey and corn and simmer until heated through,
about 5 minutes. Adjust seasoning with salt and pepper if necessary
and serve garnished with chopped cilantro or parsley. Serves 4 to 6.
Received on Mon Jan 5 21:25:28 2004