All content copyright Katrina Hall 2008 through 2018

Saturday, March 23, 2013

turkey leg soup with kale

A cold, gray day again, but right in the middle of the day, an hour of fat snowflakes lazily floating down - against the gray sky it looked like a children's book illustration - for Christmas.   But I'll take a few moments of pretty anywhere I can find them.

I was seized by a new book by Elizabeth Marshall Thomas ( who lives in the town next to me), so instead of baking today, I made a lovely turkey soup with a fat fresh leg the meat man had saved for me.  Turkey legs are hard to find this time of year, so I had a standing order with two butchers around here - and one came through for me a few days ago.  I like to do a long simmer for stock and then make up a hearty, colorful soup with carrots and kale and the shredded dark turkey meat.  

Somewhere on Pinterest I saw that turkey topped the chart for lowest in fat and highest in protein - if I find it, I'll pass it along.  I like it better than chicken because the flavor is heartier and less bland , somehow having more substance than chicken.  This is a good soup to make on a lazy at-home day, which today happily was for me.

For the stock:

One large turkey leg & thigh
water to cover
4 peeled carrots, sliced
3 stalks celery, sliced
1 large onion, peeled and sliced
2 cloves garlic, peeled but whole
1 t. thyme
3 sprigs rosemary
1 bay leaf

Place all ingredients in a stockpot and barely cover with water.  Simmer, uncovered, for about an hour.

When cooled a little, remove turkey to a plate to cool further, then use two forks to pull the meat off the bone.  It's up to you, but I like bite size chunks of about two inches.  Discard any skin or little bones.  Strain the stock through a colander into a large pot, discarding the vegetables.  Taste the stock, and if it seems watery in flavor, simply simmer it a little longer before adding the soup makings.  Rinse out the stockpot you used for making the stock,  add the ingredients, then pour the stock to cover plus a few inches.  If you have stock left over, let it cool and then freeze.

For the soup:

3 cups shredded or cut up turkey meat
4 large peeled carrots, sliced
4 stalks celery, sliced in fairly large pieces
kosher salt and pepper to taste
pinch hot pepper flakes (optional)
4 cups kale, torn into medium sized pieces, stalks discarded
Optional:  pasta or rice can be cooked along with the soup if wished.  I don't wish.

Simmer all until the carrots are tender.  Taste for seasoning and enjoy!


La Table De Nana said...

Now I am curious about the author and the book too..
I agree turkey..tastes..earthier to me:)
We seem to always have the same weather Katrina..:)

katrina said...

I know, Nana! Isn't it odd that we have exactly the same weather? Ah well, it makes me feel better knowing you're as frustrated as I am with this day after day grayness and ice, snow and cold. Grrrr.

I've read several of Elizabeth Marshall Thomas's books, but especially loved this one, which is a memoir. It reminds me to go to the library and pick up some of the books I've missed. Hope for Spring - SOON.

Barb said...

Crazy week around here, but I did want to wish you a very happy Easter.

And happy Spring, too. (It is going to show up soon, isn't it?). :-)

katrina said...

Oh, Barb - Happy Easter to you and yours! The snow is slowly, slowly melting, but the egg hunt will have to be indoors. So happy to finally feel Spring really is on the way, finally!