*  Exported from  MasterCook  *
 
                             Turkey-Chili Soup
 
 Recipe By     : Al Yeganeh
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **FOR TURKEY STOCK**
    1      small         fresh turkey -- (dicard giblets or
                         -- save for
                         another use)
    1      large         onion -- cut in half
    2                    carrots -- cut into 1 pieces
    2      ribs          celery -- cut into 1 pieces
    1      sprig         fresh thyme
    1      sprig         fresh oregano
    2                    bay leaves
    3      cloves        garlic
    1      tablespoon    whole black peppercorns
                         **FOR SOUP**
    3      tablespoons   olive oil
    2      large         red onion -- finely diced
    8      cloves        garlic -- minced
    1      rib           celery -- diced
    1      large         carrots -- diced
    2      medium        potatoes -- cooked, peeled, and
                         -- mashed slightly
    3      tablespoons   chili powder
    3      tablespoons   chipolte puree*
    2      tablespoons   ground cumin
    1      tablespoon    spanish paprika
      1/2  teaspoon      ground cinnamon
    3      cups          tomatoes -- peeled and diced
    3      cups          kidney beans -- cooked
    1                    green bell pepper -- diced
      1/2                red bell pepper -- diced
      1/2                yellow bell pepper -- diced
      1/4  cup           red wine
    1      tablespoon    cilantro -- chopped
    2      cups          mustard greens -- coarsely chopped
    1      cup           corn kernels
    1      teaspoon      wine vinegar
                         salt
                         freshly ground black pepper
                         Tabasco sauce -- (optional)
    1      tablespoon    lemon juice -- (optional)
                         Garnishes: fresh guacamole -- low-fat sour
                         cream mixed with yogurt -- chopped
                         green onion -- chopped cilantro,
                         -- grated
                         cheddar cheese -- thinly sliced red
                         -- onion,
                         chopped hard-cooked eggs
 
 *Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some sp
 ecialty stores.  To use, soak chilies in water, then puree.
 
 To prepare stock: place all ingredients in stockpot; fill with cold water until
  turkey is just covered.  Bring to a boil.  Reduce heat; simmer, uncovered, for
  1 1/2 hours or until turkey is cooked.  Remove turkey.  When cool enough to ha
 ndle, remove meat from bones.  Return bones to stockpot.  Refrigerate meat.  Di
 scard skin.  Cover stock; simmer for 2 1/2 to 3 hours.  Strain; discard solids.
   Reserve 6 cups stock and 2 cups finely diced turkey for soup.  To prepare sou
 p; Heat oil in a soup pot.  Add onion and garlic; saute until onions are transl
 ucent.  Add celery, carrot and potatoes.  Cover and cook slowly over medium hea
 t for 30 minutes, until the vetgetables are soft but not browned, stirring occa
 sionally.  Add chili powder, chipotle puree, cumin, paprika and cinnamon.  Cook
  over low heat for 10 minutes, stirring occasionally.  Add tomatoes, resereved 
 6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minut
 es.  Add reserved 2 cups turkey, mustard gr!
 !
 eens, corn and vinegar.  Simmer for 15 minutes.  Season to taste with salt, pep
 per, Tabasco and lemon juice.  Serve with 1 or 2 garnishes.  Yield 6 to 8 servi
 ngs
 
 Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein; 88g Ca
 rbohydrate; 0mg Cholesterol; 201mg Sodium
 
 busted by Christopher E. Eaves <cea260@airmail.net> by Lisa Minor <lisa@cybermi
 ll.com> on May 15, 1998.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Al Yeganeh of New York was the inspiration for “The Soup-Nazi” episode.
   There he dishes out servings of soup for $6 and up at the International Soup 
 Kitchen, on West 55th Street.  Yeganeh once shared his recipe for turkey chili 
 on David Letterman’s show.  This is a written version, as tweaked and tested by
  Food Editor Gillian Duffy of New York Magazine.  If desired substitute two who
 le chickens for the turkey.