Alicante Turkey Soup

Alicante Turkey Soup Recipe
Photo: Johnny Autry; Styling: Cindy Barr

This is the first course in the three-part meal that constitutes a traditional Alicantino “drunken turkey” feast. El Cruce in Almoradí doesn't give out their official recipe for the meal, but this and the related recipes are a close approximation. Traditionally, this soup also includes egg yolks poached in the stock, but we skip that here for a simpler ­version. Have your butcher cut your turkey breast in half for you if you don't have a heavy chef's knife or cleaver.

Yield:

Serves 6 (serving size: about 2 ounces turkey and about 3/4 cup stock)

Total time: 5 Hours, 43 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 5 Hours, 43 Minutes

Nutritional Information

Calories 112
Fat 1.9 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 19.8 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 53 mg
Iron 1 mg
Sodium 263 mg
Calcium 14 mg

Ingredients

1 (1-pound) bone-in turkey breast half, skinned
1/2 cup brandy
1/2 teaspoon salt

Preparation

1. Cut turkey breast in half crosswise. Combine turkey and brandy in a large zip-top plastic bag. Refrigerate 5 hours or overnight. Discard brandy.

2. Place Turkey-Saffron Stock in a large saucepan; bring to a boil. Stir in salt. Add turkey to pan. Cover, reduce heat, and simmer for 23 minutes or until done. Remove turkey from pan; let stand 10 minutes. Remove turkey from bone, and discard bones. Cut turkey into bite-sized pieces, and return to pan. Divide the turkey and broth evenly among 6 bowls.

Colman Andrews,

Cooking Light

December 2011
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