By Eddy − On Monday, December 28, 2015, 7 Years ago in Soup Recipes
4 out of 5 with 3 ratings
comments: 0 - views: 10322

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