© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 oz fresh ginger, peeled and minced
4 Cloves fresh garlic
2 tsp crushed chili peppers
6-1/2 c diced tomatoes, fresh or canned
3-1/2 c dry roasted unsalted peanuts
2 Small onions, chopped
3 c TURKEY STOCK or low-sodium chicken broth
6 c cold water
1/2 c unsalted butter, melted
1/2 c all-purpose flour
4 c diced tomatoes, fresh or canned
Cold water As needed
1 lb COOKED TURKEY, skin removed and cubed
Dry roasted unsalted peanuts, coarsely chopped As needed
SOUP BASE
Blend ginger, garlic, crushed peppers, tomatoes, peanuts and onion in a food processor to create a smooth soup base. Pour into a large, heavy soup kettle.
Add stock and water to a kettle. Over medium-high heat, cook to a temperature of 165 degrees F.
ROUX
In a large heavy skillet, prepare roux to a golden color.
Whisk warm roux into soup. Reduce heat and simmer to thicken, stirring well.
Add 4 cups tomatoes to soup for chunkiness. Thin with additional water, if required.
Stir in cooked and cubed turkey. Gently heat to 165 degrees F.
SOUP
Garnish each portion with 1 teaspoon chopped peanuts.