Easy Recipe Spicy Turkey Soup Yummy

Simple recipe ultimate Spicy Turkey Soup easy, delicious, practical.

21 ingredients, 11 steps, cooking Spicy Turkey Soup

How are you all, at this time you can cook recipe Spicy Turkey Soup with 21 ingredients and 11 steps. Next this is how to prepare, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 11 stages of easy cooking Spicy Turkey Soup.

Ingredients all Spicy Turkey Soup

1. Prepare 2 : turkey quarters (leg and thigh).
2. You need 1 : large yellow onion; large dice.
3. Prepare 2 stalks : celery; rough chop.
4. It’s 1/2 lb : baby carrots.
5. It’s 1 bundle : cilantro stems.
6. It’s 1 : bay leaf.
7. It’s 1 : red jalapeño; roughly chopped.
8. You need 2 T : butter.
9. You need 1/2 t + 1/2 tsp : thyme; minced.
10. You need 1 : vegetable bouillon cube.
11. You need 1 head : garlic.
12. It’s 2 T : ground coriander.
13. It’s 2 t : dried lemon peel seasoning.
14. Prepare 8 : roma tomatoes; halved and seeded.
15. You need as needed : olive oil / vegetable oil.
16. Prepare 6 : roasted red jalapeños; large dice.
17. You need 2 C : rice.
18. You need as needed : kosher salt and black pepper.
19. It’s 12 oz : goat cheese.
20. You need 3 : avocados.
21. Prepare 6 T : honey.

If all ingredients Spicy Turkey Soup it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking Spicy Turkey Soup

1. Rinse turkey under cold water.
   
2. Cover turkey, onion, celery, carrots, cilantro stems, bay leaf, and 1 roughly chopped red jalapeño (not roasted) in a large stock pot. Cover with cold water. Simmer for two hours.
   
3. Remove turkey from pot and place in a large mixing bowl. Shred.
   
4. Drain stock. Reserve liquid.
   
5. Add 2 T butter to a large stock pot. Add onions, 1 t of thyme, dried spices, and a pinch of salt. Caramelize very slowly. When fat begins to dissipate, add a ladle or two of stock.
   
6. When onions are nearly caramelized add bouillon cube. Stir to dissolve.
   
7. Cover tomatoes with enough oil to coat. Add salt, pepper, and thyme. Roast at 425°F until tomatoes are charred. Remove skins and chop roughly. Set aside.
   
8. Cut a tiny bit of the top of the garlic head to reveal cloves, keeping root end intact. Cover with olive oil. Add a tiny pinch of salt. Roast at 425°F until cloves are caramelized, approximately 15 minutes. Set aside.
   
9. Add stock, rice, and turkey to stockpot. Cover and summer for 15-20 minutes, until rice is cooked. Add roasted jalapeños and squeeze garlic head to remove roasted cloves into soup.
   
10. In each serving bowl, place 1 roasted tomato, 2 oz honey goat cheese, 1/2 diced avocado, and 1 T honey. Ladle soup over veggies. Garnish with a few gost cheese crumbles.
    
11. Variations; Coconut milk, basil, parsely, poblano, habanero, celery seed or root, turnips, butternut squash, sweet potato, spinach, tamarind, shallots, roasted garlic or bell peppers, vinegar, corn, sofrito, salsa, zucchini, corona, modelo, scallions, cumin, cream cheese, creme fraiche, sour cream, crema, heavy cream, chihuahua, queso fresco, cotija, lime, crushed pepper flakes, chives, cayenne, potato, arugula, peppadew,
    
12. Finish and Enjoy.

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