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| Turkey Soup with Chiles and Tomato |
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1 large tomato, quartered |
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1 Serrano chile, halved and seeded |
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2 garlic cloves, crushed and peeled |
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1 tbsp plus 1 teaspoon extra-virgin olive oil |
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1 4 inch piece dried Ancho chile |
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6 cups turkey stock |
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Coarse salt |
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2 tbsp fresh lime juice |
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1 tbsp plus 1 teaspoon coarsely chopped fresh cilantro |
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1 medium onion, sliced very thin |
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Preheat broiler. Place tomato, Serrano chile, and garlic on rimmed baking sheet. Drizzle with 2 teaspoons oil, and broil, turning twice, until tomato has softened and chile and garlic have charred, 5 to 8 minutes. Let cool, then finely chop. |
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Heat remaining 2 teaspoons oil in a medium saucepan over medium-high heat. Add tomato mixture and dried Ancho chile, and cook, stirring often, for 1 minute. Stir in stock and 1 1/2 teaspoons salt. Bring to a boil, and cover. Reduce heat, and simmer for 10 minutes. Discard dried chile. |
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Stir in lime juice, cilantro, and onion. Season with salt. Serve immediately. |
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