Turkey soup meal with swiss chard - kafka

Yield: 15 servings

Measure Ingredient
1 cup Bow tie pasta
8 cups Roasted turkey stock; see substitutes
2 mediums Bunches swiss chard; washed and chopped
10 ounces Small white boiling onions; blanched
1 pounds Very small firm potatoes; cut in half
3 mediums Celery ribs
2 tablespoons Narrow strips sage
4 cups Cooked turkey meat; bite-sized pieces
Salt; to taste
Freshly ground black pepper; be generous

SUBSTITUTES: substitute basic chicken stock, or commercial chicken stock for the turkey stock.

CHARD: remove stems, cut across on the diagonal into ¼-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 ¼-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.

MAKES 15 cups; 6 to 8 servings. [PER CUP: 141 cals, 4g fat] -Estimated by MC by kitpath@...

Serving Ideas : elf, fareshare, mcrecipe NOTES : "Soup is the solvent of memory." -Barbara Kafka Recipe by: SOUP, A way of life by Barbara Kafka (1998 Artisan) Posted to EAT-LF Digest by kitpath@... on Nov 26, 1998, converted by MM_Buster v2.0l.

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