Turkey Soup with Kale
(makes 3 quarts; 6 to 8 servings)
This is a good soup to make the day after Thanksgiving.
Pick all meat from:
1 roasted turkey carcass
Coarsely chop the meat and set aside. Break up the carcass and put it in a large stockpot with:
½ onion, peeled
½ carrot, peeled
½ celery stalk
6 thyme sprigs
3 parsley sprigs
1 bay leaf
3 quarts water
Bring to a boil, reduce to simmer, skim and cook for 2 hours. Meanwhile, heat, in a large soup pot:
2 tablespoons olive oil
Add and cook, over medium heat, until very tender:
1 ½ onions, peeled and diced
1 ½ carrots, peeled and diced
1 ½ celery stalks, diced
Salt
Bring a pot of salted water to a boil and add:
1 bunch of kale, leaves torn from the stems and coarsely chopped
Cook until tender, about 5 to 10 minutes. Drain and set aside. Put a colander over the pot of diced vegetables and strain the turkey broth through it directly into the soup pot. Simmer for 10 minutes or so, add the turkey meat and kale, taste for seasoning and adjust if necessary, and serve hot.
Variations
Sautéed mushrooms (especially porcini) added just before serving give a luxurious flavor and texture to this humble soup.
Some of the kale can be sautéed with garlic and dried chile flakes and floated atop the soup on a slice of toasted bread.
Add cooked rice or pasta just before serving.
Fry a little diced pancetta in the soup pot before adding the diced vegetables.
Recipe from Alice Waters - The Art of Simple Food
