This is a good soup to make the day after Thanksgiving.

　　

Ingredients

makes 3 quarts; 6 to 8 servings

　　1 roasted turkey carcass

　　1/2 onion, peeled

　　1/2 carrot, peeled

　　1/2 celery stalk

　　6 thyme sprigs

　　3 parsley sprigs

　　1 bay leaf

　　3 quarts water

　　2 tablespoons olive oil

　　1 1/2 onions, peeled and diced

　　1 1/2 carrots, peeled and diced

　　1 1/2 celery stalks, diced

　　Salt

　　1 bunch of kale, leaves torn from the stems and coarsely chopped

　　

Step 1

Pick all the meat from: 1 roasted turkey carcass.

　　

Step 2

Coarsely chop the meat and set aside. Break up the carcass and put it in a large stockpot with: 1/2 onion, peeled, 1/2 carrot, peeled, 1/2 celery stalk, 6 thyme sprigs, 3 parsley sprigs, 1 bay leaf, 3 quarts water.

　　

Step 3

Bring to a boil, reduce to a simmer, skim, and cook for 2 hours. Meanwhile, heat, in a large soup pot: 2 tablespoons olive oil.

　　

Step 4

Add and cook, over medium heat, until very tender: 1 1/2 onions, peeled and diced, 1 1/2 carrots, peeled and diced, 1 1/2 celery stalks, diced, Salt.

　　

Step 5

Bring a pot of salted water to a boil and add: 1 bunch of kale, leaves torn from the stems and coarsely chopped.

　　

Step 6

Cook until tender, about 5 to 10 minutes. Drain and set aside. Put a colander over the pot of diced vegetables and strain the turkey broth through it directly into the soup pot. Simmer for 10 minutes or so, add the turkey meat and kale, taste for seasoning and adjust if necessary, and serve hot.

　　

Variations

Step 7

Sautéed mushrooms (especially porcini) added just before serving give a luxurious flavor and texture to this humble soup.

　　

Step 8

Some of the kale can be sautéed with garlic and dried chile flakes and floated atop the soup on a slice of toasted bread.

　　

Step 9

Add cooked rice or pasta just before serving.

　　

Step 10

Fry a little diced pancetta in the soup pot before adding the diced vegetables.

　　The Art of Simple Food