Sunday, September 28, 2008

Spicy Turkey Corn Soup

INGREDIENTS (can easily be halved, as this makes a *very* large batch, suitable for freezing part or serving to around 8-10 guests):

1 pound raw turkey breast meat, OR 1 pound leftover turkey meat--either way, diced bite-size
2 oz. (1 link) hard Spanish-style chorizo, diced small
2 tbsp. olive oil
1 large onion, diced
2 celery stalks, diced
1 carrot, diced
1 red bell pepper, diced
6 cloves garlic, minced or pressed through a garlic press
2 medium tomatoes, diced
3 ears fresh corn, shucked and cleaned
2 large yellow (Yukon gold is nice) potatoes, cubed
6 cups good chicken stock
1 tsp. dried thyme
2 bay leaves
1 heaping tsp. turmeric
2 tbsp paprika
1 tbsp smoked Hungarian sweet paprika (can substitute regular paprika, totaling 3 tbsp.)
1 tsp. cayenne pepper
1 tsp. red pepper flake
1 tsp. chipotle pepper power
1 tsp. chili powder
1 tbsp sugar or agave syrup or honey
1 tbsp rice or white wine vinegar
Salt and pepper
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Oskar Blue's Breweries' Dale's Pale Ale

1) Cut the ends off the fresh ears to provide a flat surface and stand them upright, shaving the kernels off. I get about 5 total knife strokes per ear.
2) Heat the oil and cook the diced chorizo until crisp and its fats are released, about 3 minutes.
3) Add onion, celery, and carrot, stirring until sweated, 4 minutes.
4) Add garlic and cook 2 minutes more.
5) Add tomatoes and all the dry spices and herbs, toasting for 2 minutes.
6) Stir into thickened sofrito and spice mixture the potatoes, red bell pepper, and chicken stock. Bring to a boil; then cover and simmer gently for 10 minutes.
7) When potatoes are nearly done, add corn and either raw or leftover turkey. (If using diced raw turkey, I suggest adding it with the corn because it will poach in the boiling liquid only briefly, not getting tough. If using leftover turkey, feel free to add it at the outset to enrich the stock.)
8) When corn and turkey are cooked and tender (about 4 minutes), turn off heat. Add sweetener of choice and vinegar, adjusting to taste and adding salt and pepper as needed.
9) Open Dale's Pale Ale.
10) Enjoy together.

THE BEER:
I think Dale's Pale Ale is about the best drinking canned beer around. It's super hoppy; they add Centennial hops after boiling, so the nose is very herbal, and it tastes as much like an IPA as it does an American Pale Ale. Nice rich copper malts and a killer finish. All in all a great beer, and how rocking is it that it comes in a can?

THE POWER OF SOUP:
Soup rocks Lyndsay's world. Soup is delicious. There's hardly anything she likes quite as much as eating soup. There will be many more soup offerings to come in this blog, she suspects. Tremble at the forbidden delights of bisque and chowder! Feel the might and the glory of soup.

1 comment:

Melinda said...

The perfect thing now that the weather's about to turn cold!