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Submitted by: Marlys and Glenn
For a printer friendly version of this recipe, click here
Servings: 4 to 6 Comments:
Just before Christmas in 1997, we happened upon a commercial "celebration" on Grand Avenue in St. Paul. All of the restaurants were offering free samples of soup. The one at Cafe Latte had this name, and contained similar ingredients. We have no way of knowing if this is even close to their recipe, but it’s tasty. Marlys is continuing to work on perfecting it (this version is close but not quite there yet).
Ingredients:
1 large onion, chopped
1 to 2 jalapeno peppers (depending on size and desire), seeded and finely chopped
˝ red bell pepper, chopped
2 tablespoons butter or oil
3 to 4 small potatoes, peeled and cut into large bite-size pieces
1˝ cups frozen corn
2 cups leftover turkey, cut into bite-size pieces
2 to 3 tablespoons pimentos
5 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1˝ cups half-and-half (or part milk)
1 teaspoon salt
˝ teaspoon freshly ground pepper
˝ teaspoon dried thyme (or 1 teaspoon fresh, chopped fine)
Chopped fresh cilantro, for garnish (optional)
Directions:
Sauté onion, red pepper, and jalapeno pepper in butter or oil in a large Dutch oven or soup pot until translucent, about 6 minutes. Add chicken broth, water, and potatoes. Simmer until potatoes are very done, about 20 minutes. Meanwhile, melt the butter, add flour and cook 1 minute. Add half-and-half (milk) and cook until thickened.
Add the turkey, corn to the potato mixture, along with salt, pepper and thyme. Add thickened mixture to the soup pot. Heat until simmering nicely. Then add the butter/flour mixture and heat again until thickened and hot.
To serve, spoon into bowls or soup cups. Garnish with small amount of fresh chopped cilantro, if desired.
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