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!