Turkey Soup Meal with Swiss Chard

Name: Turkey Soup Meal with Swiss Chard
Yield: Makes about 15 cups (3.75 l); 6 to 8 main-course servings
Cuisine: American
Ingredients: 3 medium ribs celery, peeled and cut diagonally across into ¼-inch (.5-cm) slices; 2 tablespoons narrow strips sage; 10 ounces (300 g) small white boiling onions, blanched for 1 minute, run under cold water, and peeled; 1 pound (450 g) very small firm potatoes, cut in half; Lots of freshly ground black pepper; 4 cups (about 450 g) bite-sized pieces cooked turkey meat; Kosher salt, to taste; 8 cups (2 l) Roasted Turkey Stock, Basic Chicken Stock, or commercial chicken broth; 1 cup (90 g) bow-tie pasta; 2 medium bunches Swiss chard, stems removed and cut across on the diagonal into ¼-inch (.5-cm) slices, greens cut across into narrow strips

Preparation info

Makes about 15 cups 3.75 l ) ;
6 to 8
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This makes a perfect post-Tanksgiving meal. Add more turkey if people are ravenous.

Ingredients

1 cup (90 g) bow-tie pasta
8 cups (2

Americas
Asia
United States
China
Main course
Soup
Summer

Method

Cook the pasta in lightly salted boiling water for 10 minutes. Drain and reserve.

In a medium stockpot, bring the stock to a boil. Stir in the Swiss chard stems, onions, potatoes, and celery. Return to a boil. Lower the heat and simmer for 15 minutes. Stir in the Swiss chard leaves and sage. Return to a boil. Lower the heat and simmer for 5 minutes.

Stir in the turkey and the re