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 habañero 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!
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 habañero 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!
What the heck are (boom) chachalacas?
ReplyDeleteSome little bird that people hunt in Texas and Mexico?
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