Turkey pibil soup (l a times)

8 servings

Ingredients

Quantity Ingredient
Bones and juices from Yucatan Turkey Pibil
Water
Leftover meat from Yucatan Turkey Pibil, shredded, optional
6 smalls Potatoes, cubed
1 pounds Carrots, peeled and cut into 1-inch chunks
½ cup Rice
1 Bunch cilantro, chopped
Lime wedges
Formatted by Manny Rothstein

Directions

Deane and Brady in The Times Test Kitchen found that of all the turkeys we tested this year, the Yucatan Turkey Pibil made the best soup. Here's how it's done.

Place turkey bones and juices with water to cover in stock pot and simmer over medium-low heat 1½ hours. Strain stock.

Add shredded turkey, potatoes, carrots and rice. Simmer 30 to 45 minutes. Serve in soup bowls, garnish with cilantro and serve with lime.

Makes about 8 servings. Each serving contains about: 145 calories 413 mg sodium 12 mg cholesterol 2 grams fat 22 grams carbohydrates 9 grams protein ⅗ gram fiber.

From Nancy Zaslavsky, Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-26-95

Related recipes