Tuesday, March 17, 2020

North American Soup?

The other day, this recipe for Sopa de Lima showed up in my inbox. It sounded very tasty and I wanted to make it. I'd had some wild game and turkey bones in my freezer for a while that needed to go if I was going to have more room for other meats and vegetables. After all, if we're going to be socially isolated for a while, I need to have provisions. Obviously I don't have chachalacas, but I do have one full chukar breast and one full Canada goose breast. So I set to work early this morning.

First, I used the turkey bones to make stock, and set aside 1 quart and the meat from the bones for the soup. The rest of the stock is being chilled so I can remove the fat before canning it. Maybe tomorrow....

Next, I put the goose and chukar breasts in a pot with the stock and the rest of the soup base ingredients and cooked them until I was sure the goose was cooked through. I will point out that goose isn't exactly a white meat, but in the end it worked out okay, if a little darker than the photos. I did have to pick out a little bit of birdshot out of the goose while I was shredding it.

Finally, I put all the soup ingredients together, skipping the habaƱero but using a poblano pepper. With the cilantro and tortilla chips, it was popular all around. Even the youngerchild had a full bowl, minus the goose which was "too gamey."

Why North American? Well, Mexican recipe, American turkey, and Canadian Goose, of course!

2 comments:

  1. What the heck are (boom) chachalacas?

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    Replies
    1. Some little bird that people hunt in Texas and Mexico?

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