Submitted by Sarah Blackburn
The first step in this soup is to make a flavorful stock with your turkey carcass. This is most easily done as you’re cleaning up from the big meal, late at night, over a final glass of wine.
Strip all the meat from the bones and shred about 2 cups for the soup; save the rest, if there’s any left, for sandwiches. Place the bones and any accumulated drippings and vegetables from the bottom of the roasting pan into a large stockpot, add a couple each of peeled onions, carrots and celery, any stray herbs you still have around, and fill the whole thing with cold water to cover. Bring to a boil, reduce the heat and cover, allowing it to simmer for 20-30 minutes. Then turn the heat off and walk away until tomorrow. It will cool on the stove overnight.
Strain the stock the next morning and discard all the solids; use it right away for this delicious Mexican-inspired soup that uses crushed tortilla chips in the place of the traditional masa harina and fried tortilla strips, or freeze the broth and shredded turkey to make the soup on another day.
Extra virgin olive oil
1 onion, sliced
1 carrot, peeled and chopped
2 cloves garlic, crushed, minced, or grated
1 teaspoon cumin seeds
1 bunch cilantro, stems removed and minced, leaves roughly chopped
1 28 ounce can organic tomatoes, crushed
2 cups shredded leftover turkey meat, white and dark combined
1 large bag organic tortilla chips, half crushed, half left whole
4 cups (or more) turkey stock
4 limes, 2 juiced and 2 cut into wedges for serving
1 tsp sugar or agave nectar
Kosher salt and freshly ground black pepper
2 ounces feta cheese
2 avocados, cubed for serving
4 radishes, sliced thin for serving
Hot sauce of your choice
In a large soup pot, heat 2 tablespoons olive oil and add the sliced onion, the carrot and the garlic. Sizzle in the fat until the onion is translucent, about 3-4 minutes. Add the cumin seeds and the cilantro stems and stir to combine. Add a big pinch of salt and cook, stirring occasionally, about 5 more minutes.
Pour in the can of tomatoes, along with their juice. Stir in the turkey meat, the crushed chips, and the turkey stock. Bring to a simmer and cook 15 minutes, or until the chips have thickened the stock. Add the lime juice, the sugar or agave, and season with salt and pepper to taste. Stir in a handful of cilantro leaves and save the rest for serving.
Serve each bowl garnished with crumbled feta, avocado, radishes, cilantro and hot sauce at the table. Enjoy with tortilla chips to dip in the soup.