Turkey Pibil Soup (l A Times) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Bones and juices from,
1 lbs: Carrots, peeled and cut
- Yucatan Turkey Pibil,
- into 1-inch chunks,
Water,
1/2 cup: Rice,
Leftover meat from Yucatan,
1 Bunch: cilantro, chopped
- Turkey Pibil, shredded,
Lime wedges,
- optional,
Formatted by Manny Rothstein,
6 small: Potatoes, cubed
Directions:
Deane and Brady in The Times Test Kitchen found that of all the
turkeys we tested this year, the Yucatan Turkey Pibil made the best
soup. Heres how its done.
Place turkey bones and juices with water to cover in stock pot and
simmer over medium-low heat 1 1/2 hours. Strain stock.
Add shredded turkey, potatoes, carrots and rice. Simmer 30 to 45
minutes. Serve in soup bowls, garnish with cilantro and serve with
lime.
Makes about 8 servings. Each serving contains about: 145 calories 413
mg sodium 12 mg cholesterol 2 grams fat 22 grams carbohydrates 9
grams protein 0.60 gram fiber.
From Nancy Zaslavsky, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-26-95
Source from luhu.jp
turkeys we tested this year, the Yucatan Turkey Pibil made the best
soup. Heres how its done.
Place turkey bones and juices with water to cover in stock pot and
simmer over medium-low heat 1 1/2 hours. Strain stock.
Add shredded turkey, potatoes, carrots and rice. Simmer 30 to 45
minutes. Serve in soup bowls, garnish with cilantro and serve with
lime.
Makes about 8 servings. Each serving contains about: 145 calories 413
mg sodium 12 mg cholesterol 2 grams fat 22 grams carbohydrates 9
grams protein 0.60 gram fiber.
From Nancy Zaslavsky, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-26-95
Source from luhu.jp