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Turkey-Chili Soup
Recipe By : Al Yeganeh
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**FOR TURKEY STOCK**
1 small fresh turkey -- (dicard giblets or
-- save for
another use)
1 large onion -- cut in half
2 carrots -- cut into 1" pieces
2 ribs celery -- cut into 1" pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
**FOR SOUP**
3 tablespoons olive oil
2 large red onion -- finely diced
8 cloves garlic -- minced
1 rib celery -- diced
1 large carrots -- diced
2 medium potatoes -- cooked, peeled, and
-- mashed slightly
3 tablespoons chili powder
3 tablespoons chipolte puree*
2 tablespoons ground cumin
1 tablespoon spanish paprika
1/2 teaspoon ground cinnamon
3 cups tomatoes -- peeled and diced
3 cups kidney beans -- cooked
1 green bell pepper -- diced
1/2 red bell pepper -- diced
1/2 yellow bell pepper -- diced
1/4 cup red wine
1 tablespoon cilantro -- chopped
2 cups mustard greens -- coarsely chopped
1 cup corn kernels
1 teaspoon wine vinegar
salt
freshly ground black pepper
Tabasco sauce -- (optional)
1 tablespoon lemon juice -- (optional)
Garnishes: fresh guacamole -- low-fat sour
cream mixed with yogurt -- chopped
green onion -- chopped cilantro,
-- grated
cheddar cheese -- thinly sliced red
-- onion,
chopped hard-cooked eggs
*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some sp
ecialty stores. To use, soak chilies in water, then puree.
To prepare stock: place all ingredients in stockpot; fill with cold water until
turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for
1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to ha
ndle, remove meat from bones. Return bones to stockpot. Refrigerate meat. Di
scard skin. Cover stock; simmer for 2 1/2 to 3 hours. Strain; discard solids.
Reserve 6 cups stock and 2 cups finely diced turkey for soup. To prepare sou
p; Heat oil in a soup pot. Add onion and garlic; saute until onions are transl
ucent. Add celery, carrot and potatoes. Cover and cook slowly over medium hea
t for 30 minutes, until the vetgetables are soft but not browned, stirring occa
sionally. Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook
over low heat for 10 minutes, stirring occasionally. Add tomatoes, resereved
6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minut
es. Add reserved 2 cups turkey, mustard gr!
!
eens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt, pep
per, Tabasco and lemon juice. Serve with 1 or 2 garnishes. Yield 6 to 8 servi
ngs
Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein; 88g Ca
rbohydrate; 0mg Cholesterol; 201mg Sodium
busted by Christopher E. Eaves by Lisa Minor on May 15, 1998.
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NOTES : Al Yeganeh of New York was the inspiration for "The Soup-Nazi" episode.
There he dishes out servings of soup for $6 and up at the International Soup
Kitchen, on West 55th Street. Yeganeh once shared his recipe for turkey chili
on David Letterman's show. This is a written version, as tweaked and tested by
Food Editor Gillian Duffy of New York Magazine. If desired substitute two who
le chickens for the turkey.
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