This is a great way to use up the last of the Thanksgiving turkey. I took the last of the meat off (I was DONE with turkey sandwiches by that point) and made a stock with the carcass.
This recipe was on the Williams Sonoma website and was developed by Giada De Laurentiis. De Laurentiis says that she lives on this hearty delicious soup in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always . . . ain't that the truth.
I modified the originally recipe because I was using leftover turkey, turkey stock, and I want to use wild rice.
It was a delicious addition to our soup recipe collection. A hearty and flavourful bowl of comforting soup!
Turkey, Kale, and Wild Rice Soup
- 2 Tbs. extra-virgin olive oil
- 5 large shallots, chopped
- 3 medium carrots, peeled and cut into 1/2-inch (12-mm) pieces
- 1 large red bell pepper, cut into 1/2-inch (12-mm) pieces
- 8 oz. chopped leftover cooked turkey
- 1 Tbs. herbes de Provence
- 5 cups (40 fl. oz./1.25 l) turkey broth
- 1 can (15 oz./470 g) diced tomatoes, drained
- 1/2 cup (5 oz./155 g) wild rice
- 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves
- 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
In a large pot over medium-high heat, warm the olive oil.
Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes.
Add the herbes de Provence and stir for 1 minute.
Add the wild rice and sauté quickly.
Add the broth and tomatoes and bring to a boil.
Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender and the rice cooked, about 35 minutes. Season with the remaining 1/4 tsp. salt.
Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve.
Love Kale and it on sale here less then a dollar a bunch.
Coffee is on
Posted by: peppylady (Dora) | October 23, 2015 at 07:20 PM