Side Pannel
Turkey Soup Meal with Swiss Chard - Kafka
Turkey Soup Meal with Swiss Chard - Kafka
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Soups
Ingredients List
- 1 c Bow tie pasta
- 8 c Roasted turkey stock; see
- -substitutes
- 2 md Bunches swiss chard; washed
- -and chopped
- 10 oz Small white boiling onions;
- -blanched
- 1 lb Very small firm potatoes;
- -cut in half
- 3 md Celery ribs
- 2 tb Narrow strips sage
- 4 c Cooked turkey meat;
- -bite-sized pieces
- Salt; to taste
- Freshly ground black pepper;
- -be generous
Directions
SUBSTITUTES: substitute basic chicken stock, or commercial chicken stock
for the turkey stock.
CHARD: remove stems, cut across on the diagonal into 1/4-inch slices,
greens cut across into narrow strips. BLANCH boiling onions for 1 minute,
run under cold water and peel. CELERY: peel; cut diagonally across into
1/4-inch slices. PASTA: cook the pasta in lightly salted boiling water for
10 minutes. Drain and reserve.
SOUP: In a medium stockpot, bring the stock to a boil. Stir in the Swiss
chard stems, onions, potatoes, and celery. Return to a boil. Lower the heat
and simmer for 15 minutes. Stir in the Swiss chard leaves and sage. Return
to a boil. Lower the heat and simmer for 5 minutes.
Stir in the turkey and the reserved pasta. Season with salt and plenty of
pepper. Heat through.
for the turkey stock.
CHARD: remove stems, cut across on the diagonal into 1/4-inch slices,
greens cut across into narrow strips. BLANCH boiling onions for 1 minute,
run under cold water and peel. CELERY: peel; cut diagonally across into
1/4-inch slices. PASTA: cook the pasta in lightly salted boiling water for
10 minutes. Drain and reserve.
SOUP: In a medium stockpot, bring the stock to a boil. Stir in the Swiss
chard stems, onions, potatoes, and celery. Return to a boil. Lower the heat
and simmer for 15 minutes. Stir in the Swiss chard leaves and sage. Return
to a boil. Lower the heat and simmer for 5 minutes.
Stir in the turkey and the reserved pasta. Season with salt and plenty of
pepper. Heat through.
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