Sopa de pavo con albóndigas de boniato

Ingredientes

• 2 pounds turkey breast tenderloins
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 celery hearts, chopped
• 2 medium carrots, chopped
• 1 medium white onion, finely chopped
• 6 cloves garlic, finely minced
• 6–8 sprigs fresh thyme
• 3 bay leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Jamaican allspice
• 8 cups (2 quarts) turkey or chicken stock/broth
• 1 cup frozen peas
• 1 1/4 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 tablespoon baking powder
• 4 tablespoons salted butter, melted
• 3/4 cup whole buttermilk
• 1/4 cup mashed sweet potato or sweet potato puree

Preparación

1. 1

   Season the turkey: Place the turkey tenderloins into a large bowl and season generously with kosher salt and freshly ground black pepper. Cover and let sit about 30 minutes to reach room temperature.

2. 2

   Sear the turkey: Heat butter and olive oil in a large dutch oven over medium-high heat until sizzling. Add turkey tenderloins and brown 2-3 minutes per side until golden sear forms. Remove turkey and set aside on a clean plate.

3. 3

   Sauté vegetables: Add celery, carrots, and onion to the pot. Stir and scrape the bottom with a wooden spoon to lift browned bits. Cook 4-5 minutes until softened, then add garlic and cook for 1 minute until fragrant.

4. 4

   Add herbs and spices: Place thyme sprigs, bay leaves, oregano, smoked paprika, and Jamaican allspice into the pot. Stir continuously for 1 minute to lightly toast the spices.

5. 5

   Simmer the turkey: Return turkey to the pot and pour in the turkey or chicken stock to cover. Stir to combine, ensuring turkey is submerged. Reduce heat to low, cover, and simmer 45-50 minutes.

6. 6

   Shred the turkey: Remove turkey from pot onto a cutting board. Use two forks to shred the meat. Return shredded turkey to the pot and stir. Leave pot uncovered.

7. 7

   Prepare dumpling dough: In a large bowl, whisk flour, cornmeal, and baking powder. Add melted butter, buttermilk, and mashed sweet potato. Stir until just combined. Let rest 1-2 minutes to activate baking powder and allow dough to become fluffy.

8. 8

   Add peas and form dumplings: Stir frozen peas into the soup. Using a spoon or scooper, drop 2-3 tablespoons of dumpling dough evenly over the hot soup surface. Spoon broth over dumplings to moisten.

9. 9

   Cook dumplings: Cover pot and simmer for 10-15 minutes until dumplings are cooked through and fluffy.

10. 10

    Serve: Remove thyme sprigs and bay leaves. Ladle soup with dumplings into bowls and season with freshly ground black pepper to taste. Serve immediately and enjoy.