mmmm...soup

[dirtylibrarian]

Today I finally had time to make turkey soup with the remains my aunt gifted me.  I decided that since Alice Water's The Art of Simple Food was due back at the library, I had better try a recipe from it.  So I made Turkey Soup with Kale.  I had not cooked with kale before, and found it quite nice.  Brings an added dimension of texture and color to things. 

After making this soup, though, I feel I must apologize to all the turkey carcass's that I boiled the hell out of before.  I was wrong.  I have learned my lesson.  Meat off first.  Onion and herbs in early.  Boiled scraps are for the kitty.  This soup is so much better than my old soup (which I liked just fine at the time).

I was happy also to use the soup pot I picked up a while back...most useful while the stock pot was busy with stock, and my other big pot was cooking the kale.

Anyone have suggestions for the extra kale?  Preferably not a soup...my freezer will be full now.

Comments

kale

[(Anonymous)]

Hi, Heather here--keep meaning to return your call!
Arek and I eat Kale one a week when it is in season. First, we brown some garlic in olive oil, and then add the Kale. Once the kale cooks down (feel free to add more olive oil) add red pepper flakes and lemon. This is delicious with pasta and sharp cheddar!!