The slow travel gang has moved on to soups - not a moment too soon . . . with the weather forecast for today winter is at the doorstep. Nothing keeps winter at bay so much as a nice bowl of hot soup! This week's selection was mine and knowing that it was American Thanksgiving on Thursday I selected a turkey soup to help out with all of that leftover turkey.
I like this soup because it is different than the usual turkey soup. Paul describes its spice level as a gentle zippiness. The addition of the cilantro to the avocado cream was a huge hit in this house. We also liked the layers of flavours and textures. Everything about this soup works . . . except for the fact that it doesn't make a huge pot!
Mexican Turkey Soup
1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups chicken stock (or if you have time, try making your own turkey stock)
3/4 cups shredded, cooked turkey
1 ripe avocado
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro
In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes.
Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer.
Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.
In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.
Nutrients per serving: 273 calories, 17 g fat, 17 g protein, 16 g carbohydrates, 2 g fibre.