Title: Turkey Soup Meal with Swiss Chard - Kafka
Categories: Soups, Poultry
Yield: 15 servings

1 c Bow tie pasta
8 c Roasted turkey stock; see
-substitutes
2 md Bunches swiss chard; washed
-and chopped
10 oz Small white boiling onions;
-blanched
1 lb Very small firm potatoes;
-cut in half
3 md Celery ribs
2 tb Narrow strips sage
4 c Cooked turkey meat;
-bite-sized pieces
Salt; to taste
Freshly ground black pepper;
-be generous

SUBSTITUTES: substitute basic chicken stock, or commercial chicken stock
for the turkey stock.

CHARD: remove stems, cut across on the diagonal into 1/4-inch slices,
greens cut across into narrow strips. BLANCH boiling onions for 1 minute,
run under cold water and peel. CELERY: peel; cut diagonally across into
1/4-inch slices. PASTA: cook the pasta in lightly salted boiling water for
10 minutes. Drain and reserve.

SOUP: 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 reserved pasta. Season with salt and plenty of
pepper. Heat through.

MAKES 15 cups; 6 to 8 servings. [PER CUP: 141 cals, 4g fat] -Estimated by
MC by kitpath@earthlink.net

Serving Ideas : elf, fareshare, mcrecipe

NOTES : "Soup is the solvent of memory." -Barbara Kafka

Recipe by: SOUP, A way of life by Barbara Kafka (1998 Artisan)

Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 26, 1998, converted
by MM_Buster v2.0l.