Mexican Turkey Soup

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         FOOD FUNNY
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Here's another from Rosemary Zwick:

Six months after a French waiter died his widow went to see a medium,
who promised she would contact the man in the great beyond. During the
seance, the widow was sure she saw her husband standing in the corner,
dressed in his waiter's outfit.

"Arnold!" she cried. "Come closer and speak to me."

A ghostly voice drifted from the corner. "I can't. It's not my table."

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            TODAY'S RECIPE
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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 Tue Nov 20 06:33:29 2007