Portuguese Recipes is a collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

Friday, June 18, 2021
How to make Portuguese style turkey and kale soup with Christmas leftovers.
Preparation time:
Cooking Time:
Ready In:
2 h 55 min
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Portuguese Turkey & Kale Soup Recipe

Portuguese Turkey & Kale Soup Recipe

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Posted in: Soups / Stews
Mon, Dec 28, 2015, 21:30
4 out of 5 with 3 ratings
Views: 8544


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.


    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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