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Turkey Soup with Chiles and Tomato

Ingredients


1 - 1 large tomato, quartered

2 - 1 Serrano chile, halved and seeded

3 - 2 garlic cloves, crushed and peeled

4 - 1 tbsp plus 1 teaspoon extra-virgin olive oil

5 - 1 4 inch piece dried Ancho chile

6 - 6 cups turkey stock

7 - Coarse salt

8 - 2 tbsp fresh lime juice

9 - 1 tbsp plus 1 teaspoon coarsely chopped fresh cilantro

10 - 1 medium onion, sliced very thin


Instructions


1 - 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.


2 - 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.


3 - Stir in lime juice, cilantro, and onion. Season with salt. Serve immediately.