Text 33711, 85 rader
Skriven 2013-02-15 06:18:58 av Dave Drum (1:261/38)
Ärende: Chile 2193
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turkey Tortilla Soup
 Categories: Latino, Poultry, Chilies, Vegetables
      Yield: 8 servings

      2 tb Olive oil
      1 md Onion; diced
      2    Ribs celery; diced
      2    Carrots; diced
      2 cl Garlic; minced
      6    Corn tortillas, sliced up
      2 c  Cooked turkey meat; spoon
           - size
    1/2 ga Rich turkey stock *
    1/4 c  Fresh lime juice (Key limes
           - preferred)
     15 oz Can diced tomatoes
    1/4 c  Mild chile powder; (pasilla,
           - ancho, or paprika)
           Salt & pepper
      1 tb Cornstarch mixed with water

MMMMM--------------------------GARNISH-------------------------------
           Tortillas; in thin strips,
           - fried crisp
           +=OR=+
           Crushed chips
           Diced avocado
           Monterey Jack cheese,
           Fresh cilantro leaves
           Lime wedges

  Tortilla Soup is one of those foods that has firm roots in
  a traditional Mexican dish, but by the time it gets to the
  table in America, it has evolved and changed considerably.
  That's okay with me, and one of the things I love about
  cooking in America. We are not so hung up on our
  traditions, and that gives us a lot of freedom in our
  cooking. So, if you don't like something in this recipe,
  leave it out, change it, whatever you like. You're the one
  that has to eat it!

  Sauté the vegetables and the tortillas in the olive oil
  until tender. Add the remaining ingredients and bring to a
  simmer. Season conservatively with salt and pepper. (You
  want it to taste like it needs a little salt at this
  point.) Cook, stirring occasionally, until the tortillas
  are dissolved and broken up into the soup and the
  vegetables are very soft and partially dissolved, about 30
  minutes. At this point, I like to do a little cornstarch
  mixed with water to give additional viscosity to the soup.
  This will allow the small particles of tortilla and
  veggies to stay slightly suspended in the soup. You don't
  want it thick like a sauce. You want to add a little body
  to the watery consistency. It should take about 1
  tablespoon of cornstarch mixed with 1 tablespoon of water,
  depending on how much liquid has evaporated. Check the
  seasoning again at the end and adjust as necessary.

  To serve, ladle into a bowl over the crispy tortilla
  strips, and garnish with a happy portion of avocado and
  cheese. You can also add fresh cilantro leaves and a
  squeeze of lime if you like.

  Makes one half gallon.

  * Just in case you don't happen to have a half gallon of
  turkey stock on hand, you may use chicken broth (canned or
  homemade), leftover turkey stock from your Thanksgiving
  and/or Christmas turkey, or a combination of both to make
  a half gallon.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 24 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... All of a sudden, he's the Duke of Ellington!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)