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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.

  • Servings: 6

Source: Martha Stewart Living, November 2008


  • 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


  1. 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.

  2. 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.

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

Cook's Notes

This light soup calls for turkey stock but not the meat. You can, of course, add some to create a more substantial dish.

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