Tuesday, December 7, 2010
Fortunately, (for him), I had a leftover roasted turkey carcass, ears of corn on the cob, fresh spinach and lots of tomatoes. I felt confident I could turn this into a worthwhile dinner. What I ended up with was one of those lucky "mistakes".
I made a Mexican vegetable soup with plenty of fresh spinach, tomato, and corn-and a tasty broth made from the turkey carcass and corn cobs.
Cumin, chili powder and chives made for a smoky, flavorful contrast to the sweet broth. I fried strips of flour tortilla and crumbled a salty cotija cheese for a perfect, steamy bowl of Mexican soup!