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How to make Portuguese style turkey and kale soup with Christmas leftovers.
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Portuguese Turkey & Kale Soup Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
4
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Portuguese Turkey & Kale Soup Recipe

Portuguese Turkey & Kale Soup Recipe

Posted in: Soups / Stews
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5 out of 5 with 1 ratings
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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
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  • This site uses US measurements.

    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.

     

    Courtesy twoazoreanchicks.blogspot.ca



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