Tuesday, December 4, 2012

Holiday Leftovers: Turkey Kale Soup

“Tomorrow, I am going to use up my leftover holiday turkey.”

Soup is a delicious way to use up a great deal of leftover turkey from Thanksgiving or another holiday feast. Turkey soup is healthy and light, which is a nice counterpoint to the rich meals of this time of year.

I made broth by boiling the turkey carcass and some assorted vegetables.  Apparently bones contain magical substances that combine with water to become pure deliciousness.  Don’t throw away your turkey bones without unleashing their awesome power!

So Christmas-y!
Making broth takes a long time, but you don’t have to pay much attention to it.  It just kind of does its thing.  If you have time, I suggest cooling the broth in the fridge so you can scoop off the congealed fat that floats to the surface.  Its a dirty job, but I’d rather have the fat in the garbage than in my arteries.

For the rest of the soup, I sauteed some onions/celery/carrots, which also happened to be leftovers from Thanksgiving.  Don’t use the veggies from the broth, they’ll be slimy and bland at this point.  I added some turkey and cooked kale and voila!  Soup!

Turkey Kale Soup

Broth: 1 turkey carcass
2 parsley sprigs
2 thyme sprigs
1 carrot, cut into chunks
3 celery sticks, trimmed and cut into chunks
1 small onion or half of a large onion, peeled
1 bay leaf

Olive oil
1 small onion or half a large onion, chopped
3 celery sticks, chopped
1 large carrot, chopped
1 head of kale, stems removed
1-2 cups leftover turkey, shredded

Place turkey carcass and all other broth ingredients in a large pot.  Cover (or mostly cover) with water (about 4 quarts).  Simmer for two hours. If you have time, cool and skim off fat.
Bring a pot of water to boiling, and add the kale.  Cook for 3-5 minutes until bright green and tender.  Drain, rinse with cool water and chop.  
Saute onions, celery, and carrots in olive oil until soft.  Add broth, turkey and kale.  Simmer until heated through, about 5 minutes.

Source: The Art of Simple Food by Alice Waters

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