Recipe by Kenneth J. Gilbert; courtesy of MIC Food (micfood.com)
Makes 10 8-oz servings
The Soup:
1/4 c. vegetable oil
2 tsp. celery seed
2 tsp. ground coriander
2 tsp. ground cumin
1 pinch crushed red pepper flakes
1 tsp. ground black pepper
1 T. kosher salt
1 c. medium diced spanish onions
1 c. medium diced carrots
1 c. medium diced celery
10 each peeled garlic cloves
1 quart smoked turkey stock (recipe below)
2 c. half and half
1 each sachet of rosemary, sage and parsley stems
2 T. butter
2 T. flour
Yuca croutons (recipe below, for garnish)
Hard-boiled egg yolks grated, picked celery leaves, extra virgin olive oil, cracked black pepper—all for garnish
Preheat a large pot on medium heat. Add vegetable oil, celery seed, coriander, cumin, onions, carrots and celery. Add sachet of herbs. Cook for 1-2 minutes stirring occasionally. Add butter and flour and combine well. Deglaze with Smoked Turkey Stock, Half and Half. Cook for 15 minutes. Remove sachet of herbs. Place ingredients to blender and purée until smooth. 10 seconds. Place sauce back into pot and cook on low heat. Add salt to taste.
The Smoked Turkey Stock:
1 each smoked turkey drum
3 quarts water
1 onion medium diced
1 carrot peeled and medium diced
2 stalks of celery chopped
2 bay leaves
Place ingredients into a pot. Cover with a lid and cook slow until turkey drum is tender (about 2 hours). Remove turkey drum and shred meat. Strain stock and reserve.
The Yuca Croutons:
1 lb. of TIO JORGE® Yuca Wedges
In deep fryer or skillet, preheat enough oil to 350 °F. Place yuca wedges in fryer or skillet. (Do not overload fryer). Fry for 4 to 5 minutes, until golden. Drain and season with salt. Cut into medium diced croutons.