By Edu Costa − On Monday, December 28, 2015, 7 years ago in Soup Recipes
4 out of 5 with 3 ratings
comments: 0 - views: 15850

Portuguese Turkey & Kale Soup Recipe

Portuguese Turkey & Kale Soup Recipe

How to make Portuguese style turkey and kale soup with Christmas leftovers.

Preparation timen/a
Cooking Timen/a
Ready In2 h 55 min
Level of DifficultyEasy
Servings4

Ingredients

Leftover Cooked Turkey BonesWaterSalt2 Carrots (small rough chop)1 Yellow Onion (small chop)1/2 bunch Kale1 package Egg Noodles1 Baguette (thinly sliced on bias)1/3 cup freshly grated Parmesan CheeseLeftover Shredded Turkey
Leftover Cooked Turkey BonesWaterSalt2 Carrots (small rough chop)1 Yellow Onion (small chop)1/2 bunch Kale1 package Egg Noodles1 Baguette (thinly sliced on bias)1/3 cup freshly grated Parmesan CheeseLeftover Shredded Turkey
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Directions

1.  Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.
2.  Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.
3.  Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.
4.  Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.
5.  Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.

Recipe & Photo Credit: twoazoreanchicks.blogspot.ca


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