A Post Thanksgiving “sopa De Tortilla”
By: Deborah
Published: Friday, February 26, 2010 - 2:38pm

Ingredients




2 tablespoons Olive Oil
1 Onion, peeled and quartered
2 cloves of garlic peeled
4 stalks of celery
1 bunch of cilantro
1 Poblano pepper
4 Carrots
The peels of two carrots- reserve the carrots for the soup
1 whole Turkey breast
8 ounces can of organic stewed tomatoes
1/4 cup of olive oil
Pinch of cumin
1 cup of fried corn tortillas
1 Avocado

Preparation

1 Stock Instructions 2 Drizzle 2 tablespoons of olive oil in bottom of large stock pot. 3 Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast. 4 Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks.  Reserve two carrots and 2 celery stalks for later use. 5 Cut the stems off your Cilantro bunch.   Reserve the leaves. Add stems to the stock pot 6 Add water to your pot so that it is 3/4 full. 7 Cover and boil for at least 1 hour, preferably 2 hours.  You should set a timer to check on your stock. Do not add salt before you have reduced your stock.  The stock should not reduce to less than one quarter of your pot 8 Remove turkey from bone.  Reserve the meat.  Discard the bone 9 Strain the soup by using a colander over another stock pot 10 Discard the vegetables 11 Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use. 12 Soup Instructions 13 In blender add 1  8oz. can of organic stewed tomatoes and ¼ cup of olive oil, pinch of salt  and puree with roasted pepper* and set aside for later use. 14 Add 2 carrots cubed to stock 15 Add 2 celery stalks chopped to stock 16 Cover and boil for 30 minutes until the vegetables are tender. 17 Add 1/4cup increments pureed pepper-tomato mixture to your broth. 18 Add 1/3 cup of turkey meat per cup of stock and allow simmering. 19 Taste for salt and finish with a pinch of ground cumin 20 Serving 21 Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips.  Top with fresh cilantro and cubes of avocado. 22 Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and de vein the Poblano peppers*

About


Thanksgiving starts the party season and you should always be ready for company. Hopefully you made the best of your Thanksgiving turkey and made some turkey stock.  You can freeze turkey stock and use in a variety of recipes in place of chicken stock for months to come.
One of my favorite recipes for Thanksgiving leftovers is keep the turkey stock and make a spicy “Sopa de tortilla” served for lunch or a light dinner with cocktails.  I like to add Poblano peppers to the stock of carrots, celery and fresh cilantro.  The turkey meat absorbs the spice of the peppers and becomes a rich broth that doesn’t need much else.  The crunch of the tortilla chips and the creamy chunks of avocado transport you elsewhere; far from the remnants of your Thanksgiving turkey.
Sopa de tortilla
Made with fresh Turkey breast
Ingredients:
2 Tablespoons Olive Oil
1 Onion, peeled and quartered
2 cloves of garlic peeled
4 stalks of celery
1 bunch of cilantro
1 Poblano pepper
4 Carrots
The peels of two carrots- reserve the carrots for the soup
1 whole Turkey breast
1 8oz. can of organic stewed tomatoes
¼ cup of olive oil
Pinch of cumin
1 cup of fried corn tortillas
1 Avocado
Stock Instructions
1. Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
2. Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.
3. Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
4. Cut the stems off your Cilantro bunch. Reserve the leaves. Add stems to the stock pot
5. Add water to your pot so that it is 3/4 full.
6. Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot
7. Remove turkey from bone. Reserve the meat. Discard the bone
8. Strain the soup by using a colander over another stock pot
9. Discard the vegetables
10. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.
Soup
1. In blender add 1 8oz. can of organic stewed tomatoes and ¼ cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.
2. Add 2 carrots cubed to stock
3. Add 2 celery stalks chopped to stock
4. Cover and boil for 30 minutes until the vegetables are tender.
5. Add 1/4cup increments pureed pepper-tomato mixture to your broth.
6. Add 1/3 cup of turkey meat per cup of stock and allow simmering.
7. Taste for salt and finish with a pinch of ground cumin
Serving
Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.
Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and de vein the Poblano peppers* 
Set a table with assorted cheeses or smoked meats, assorted tortilla chips and a variety of dips (ranch dip, black bean, salsas).