TURNIP SOUP RECIPE RECIPES

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TURNIP RECIPES | BBC GOOD FOOD



Turnip recipes | BBC Good Food image

This cream-coloured root vegetable – sometimes with a purple, red or greenish tinge – is easy to cook with. Serve it baked, mashed or roasted in one of our simple recipes...

Provided by Good Food team

Number Of Ingredients 1

MEXICAN TORTILLA CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD …



Mexican Tortilla Chicken Soup Recipe | Tyler Florence | Food … image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
  • Yield: 2 quarts

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