A Post Thanksgiving “sopa De Tortilla”

Steps

1. 1Drizzle 2 tablespoons of olive oil in bottom of large stock pot.
2. 2Add quartered onion, 2 cloves of garlic and 2 stalks of celery, and turkey breast.Peel two carrots and add the peels to the stock pot along with 2 carrots and 2 celery stalks. Reserve two carrots and 2 celery stalks for later use.
3. 3Cut the stems off your Cilantro bunch. Reserve the leaves.
4. 4Add stems to the stock pot.
5. 5Add water to your pot so that it is 3/4 full.Cover and boil for at least 1 hour, preferably 2 hours. You should set a timer to check on your stock. Do not add salt before you have reduced your stock. The stock should not reduce to less than one quarter of your pot.
6. 6Remove turkey from bone. Reserve the meat. Discard the bone
7. 7Strain the soup by using a colander over another stock pot
8. 8Discard the vegetables
9. 9Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cubes for later use.Soup Instructions:In blender add 1 8 oz. can of organic stewed tomatoes and cup of olive oil, pinch of salt and puree with roasted pepper* and set aside for later use.
10. 10Add 2 carrots cubed to stock
11. 11Add 2 celery stalks chopped to stock
12. 12Cover and boil for 30 minutes until the vegetables are tender.
13. 13Add 1/4cup increments pureed pepper-tomato mixture to your broth.
14. 14Add 1/3 cup of turkey meat per cup of stock and allow simmering.Taste for salt and finish with a pinch of ground cumin.Ladle soup into bowls and add extra turkey meat, top with strips of fried corn tortillas or good quality store bought tortilla chips. Top with fresh cilantro and cubes of avocado.*Roast 1 Poblano pepper stove top or in your oven until charred and tender. Peel and devein the Poblano pepper.