Tuesday, October 28, 2008

Tortilla Soup and Shrimp and Avocado Salad

I roasted a turkey last week, so I had this carcass and left over turkey meat waiting in the freezer and I decided to use my tortilla soup recipe (usually I make it with chicken) with the turkey. It turned out delicious. It was a rich broth with the perfect balance of spicy hot peppers-I used bird's eye instead of the jalapeno because I had them growning outside-tart fresh lime juice, and the pungence of cilantro. All cooked together with some tomatoes, corn, celery, and onion. The garnishes were crisp fried flour tortillas, lime wedges, and queso fresco. Very comforting on chilly night.

Since it was my day off I wanted to make it a bit more special than a soup supper, so I made a crab and avocado salad to eat with crackers and poured myself a glass of prosecco. I purchased some "Annie's Natural" salad dressing (papaya poppyseed) to dress the avocado-sort of disappointing, lime juice, olive oil, salt, and pepper would have been much better.

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