Turkey Broth with Chiles and Tomato
Despite the smoky depth that comes from dried roasted chiles, this broth dances lightly on the palate -- a restorative in its own right.
- 1 large tomato, quartered
- 1 serrano chile, halved and seeded
- 2 garlic cloves, crushed and peeled
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 piece (4 inches) dried pasilla chile
- 6 cups Turkey Stock
- Coarse salt
- 2 tablespoons fresh lime juice
- 1 tablespoon plus 1 teaspoon coarsely chopped fresh cilantro
- 1 medium white onion, sliced very thin
Preheat broiler. Place tomato, serrano chile, and garlic on a 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.
Heat remaining 2 teaspoons oil in a medium saucepan over medium-high heat. Add tomato mixture and pasilla 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 pasilla chile.
Stir in lime juice, cilantro, and onion. Season with salt. Serve immediately.