Pink of Perfection

This sickness came on hard, fast, and out of nowhere. My sister says the dipping sauces we shared a week back might be the culprit. Damn that fresh spring roll, even if it did have lobster and strawberries, because since last Friday, I’ve been talking like Kathleen Turner and not wanting to eat a thing. Except maybe ice cream which, in addition to cinnamon rolls, is the only thing that sounds at all appealing.

Which brings me to this: when I am lucky enough to be healthy, I sometimes I get annoyed by my endless love of grocery lists, imaginary dinner party menus, and stash of online recipes. Why aren’t I using that energy to write a book? Sew a dress? Cure something?! But when you are sick and food loses all its appeal so, to some extent, does life. Let’s face it: living just isn’t as much fun without meals you can get excited about punctuating your days. You start settling: oh sure, I’ll eat that overripe banana. Whatever. Takeout again? That’s fine. I don’t care much about food. And that does not sound like me at all.

Soon, my taste buds will poke out from behind their sickly veil. Until then, the only way to get through to them is with fiery hot foods like chips and salsa, red curry, and this turkey soup.

Mexican Turkey Soup
Serves 6-8

This recipe marks my maiden voyage into dry-roasting, which imparts lots of deep, smoky flavor. It also leaves a pot with char marks to be reckoned with, so bring your elbow grease.

10 ounce package frozen corn, thawed
1 pint cherry tomatoes
2 teaspoons vegetable oil
1 pound lean ground turkey
1/2 cup sliced scallions
2 cloves garlic, chopped
1 15 ounce can cannellini beans
2-3 finely minced canned chipotle pepper, depending on your fondness for heat
6 cups chicken stock (this stuff is changing my soup life)

In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl, and then repeat process with tomatoes, removing to a separate bowl. If your pot is super charred and black as the sky on campout (mine was), give it a wash.

Heat 2 teaspoons of oil in the pot over medium-high heat. Cook turkey until white and opaque, breaking apart into small pieces. Add scallions, garlic, chipotle pepper and sauté until garlic is aromatic, a minute or so. Meanwhile, roughly chop tomatoes.

Add chicken stock, corn, tomatoes (along with the juices), and beans to pot and bring to a boil. Reduce heat and simmer until flavors have mingled and gotten to know each other, about 10-15 minutes.