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Friday, November 20, 2009

Portuguese-Style Turkey Soup With Linguica, Kale and Potatoes - Remains of the Day for Foodie Friday





From the kitchen of One Perfect Bite...Once the dishes are done and the silver and china put away, the work associated with Thanksgiving dinner is nearly done. Among the outstanding tasks is the handling of the remains of the day. The meat is no problem. It will mysteriously disappear and by Saturday the turkey carcass will be picked bare. Some look at carcass and see a skeleton, others see a soup that emerges with little effort from the last vestige of the Thanksgiving meal. I've tasted lots of turkey soups in my day and have never come across a bad one. Just in case you're in the market for something a bit different, I have an atypical turkey soup to share with you. It's based on caldo verde, a Portuguese soup that's made with Linguica sausage, kale and beans or potatoes. Here, however, rich turkey stock takes the soup to another level. The soup uses two kinds of potatoes, one to thicken and the other to flavor and provide some texture to the soup. The kale freshens and adds a healthy component to a soup that normally uses leftover vegetables that are well past their prime. Linguica is a wonderfully flavored garlic sausage that you can find in most large supermarkets. You have all the other components you need to make this in your pantry. If you don't want to use wine in the stock add an additional 2 cups of water and you'll be fine. Here's the recipe. You'll see it's made in two parts. First, the stock and then the soup. The stock can be made in a crock-pot.

Portuguese-Style Turkey Soup with Linguica, Potatoes and Kale...from the kitchen of One Perfect Bite

Ingredients:
Stock
1 turkey carcass, broken into several large pieces
4 quarts water
2 cups dry white vermouth or white wine
2 (8-oz. each) baking potatoes, peeled and cut into eighths
1 large carrot, peeled and cut into 1-inch pieces
1 large rib celery, cut into 1-inch pieces
1 large onion, peeled and quartered
3 garlic cloves, unpeeled but smashed
1 bay leaf
1 teaspoon dried thyme leaves
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
A small bunch of parley sprigs
Soup
6 medium boiling potatoes, unpeeled and cut into 1-inch pieces
Salt and pepper to taste
3/4 pound Linguica sausage, cut into 1/4-inch rounds
3/4 to 1 pound fresh kale, stems discarded, washed and cut into 1/4-inch strips

Directions:
1) To make stock, place carcass, water, wine, baking potatoes, carrots, celery, onions, garlic, bay leaf, thyme, salt pepper and parsley sprigs in a large soup pot. Bring to a boil. Reduce heat to low and simmer for 2 hours, skimming surface of soup as necessary to remove any scum that forms.
2) Remove potatoes and set aside. Strain stock through sieve into a large bowl. Remove any meat from strained solids and set aside. Discard solids in strainer.
3) Place potato chunks into a blender with one cup of stock. Puree.
4) To make the soup, return stock to a soup pot. Bring back to a boil over medium-high heat. Stir in potato puree. Add boiling potatoes to pot. Adjust seasoning with salt and pepper to taste. Cover pot and simmer, until potatoes are tender. Add Linguica and reserved turkey to pot. Simmer over medium-low heat to blend flavors, about 15 minutes. Add strips of kale and cook 5 minutes longer, or until kale is tender. Taste again for seasonings, adding salt and pepper as required to taste. Yield: 3 quarts; 8 to 10 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

35 comments :

ellen b said...

Looks like my kind of soup! Happy F.F. Mary!

A Feast for the Eyes said...

This is definitely a perfect soup. I would eat it with total abandon. LOVE Kale!

KathyB. said...

Leave out the potatoes ( I really hate potatoes, sorry )and you have here a perfect soup, at least for me. The kale is an attractive addition to the soup . We usually do put our turkey carcass back in the roasting pan , and back into the oven with water added to the carcass. We cook it down and save the stock from it.Turkey soup, I am already eager for Thanksgiving left-overs!

Coleen's Recipes said...

I make a LOT of soups, so I'm always happy to find a new recipe. Thank you for posting!!

. said...

I didn't know people could find linguiƧa out of Portugal. It's my favorite kind of chouriƧo (portuguese sausage).
Alfazema

Debinhawaii said...

Gorgeous and the perfect way to use up leftovers. I love all the ingredients and flavors.

A Year on the Grill said...

this really does look wonderful...

susan said...

The turkey carcass won't be at my house this year for the first time in 25 years--but my daughter would have no idea what to do with one :)I am not familiar with this sausage, but the soup sounds delcious. Hope you have a happy and blessed Thanksgiving.

Ann said...

Looks yummy especially with all the effort put into it.

I cook simple meals, but I love watching cooking shows.

Thanks for visiting.

Rettabug said...

I learn so much from your posts, Mary! I've never heard or seen Linguica, but I will ask about it at my grocers....and I WILL be making turkey soup next week!
Thank you for this recipe.

fondly,
Rettabug

Coralie Cederna Johnson said...

Fabulous soup and perfect for after the turkey and the coming holiday! Happy Foodie Friday! Hope your day is wonderful!

George Gaston said...

Mary, what a beautiful post! You have a wonderful way of putting images to a story and the soup looks delicious, too. Thanks

Erica said...

This soup looks absolutely amazing....and very yummy. My family would love this. I'm going to show this recipe to my neighbour as her background is Portuguese. Thank you for sharing and great pictures I might add.
Happy Food Friday!

Foley said...

WOW!! Sounds like a very robust soup..wait, I think I can smell it simmering away!!
Your photo is gorgeous, makes me want to just reach in and grab the bowl!

Natashya KitchenPuppies said...

Great soup! I love the generous amount of vermouth in the stock.

Bella said...

Sounds delicious! I love the sausage recipe, too. Thanks for sharing!

Melissa Wertz said...

Mary, we love soups and we love turkey! This one will be on the list for sure.

Di said...

Mary, I'm not sure how I got here, but so happy I did. ;) I'm always looking for/trying/ making up new recipes and your site is quite the find. Thanks, Diana

Anita said...

This is perfect to make after Thanksgiving! Looks like this will be on the menu at our house Friday! Thanks for sharing.

Joyful said...

This sounds interesting.
I am trying to think of some after Thanksgiving meals to do with the turkey.
Thanks for the post.

noble pig said...

I have something siilar to this and loved it!!!!

SnoWhite said...

This looks wonderful, Mary!

Karen said...

Sounds delicious! I can't wait to make my Portuguese Kale Soup - so good!

Mrs. P. said...

YUM...linguica is my all time favorite pizza topping. THis soup looks delicious! Thanks for sharing :)

Blessings!
Gail

Cathy said...

I always look forward to a pot of soup after Thanksgiving. The sausage will add a wonderful new flavor to our soup pot next week. Thanks, Mary.

vignette design said...

Mary, What a beautiful site you have. I will forward it to my foodie kids: Aaron and Ashley. Love the soup recipe. It is soup weather here! Happy Thanksgiving--Delores

Wendy said...

It was so nice of you to stop by and visit my post today. Thank you!

Your soup looks delicious and this time of year is when we usually add soup to our menu at least a week! Thanks for the recipe!

heartnsoulcooking said...

Mary,
you always have GREAT!!! recipes and this is another.
geri

Joyce said...

I have been busy all week so I am catching up on comments and blog peaking tonight. Your kitchen is amazing. Your blog is always so exciting to read.
Joyce

the ungourmet said...

Lovely! It's looks so warm and inviting! I have been freezing the past couple of days! It felt like snow today!

Donna-FFW said...

Oh this looks stunning... your broth/stock looks so clear, the flavor must be incredible.

Lynda said...

Looks delicious, Mary! I also like to cook the turkey carcass for the rich broth. Makes some really tasty soup, just like this one.

My Little Space said...

I love light kind of soup and this recipe is quite interesting because of the white wine.

free online adventure games said...

It's interesting you actually use two kinds of potatoes to make this soup. I might actually have to get one more kind of potato because my home tends to have only one kind at any one time. Still, I think this is an interesting way to deal with leftovers after those huge get-togethers.

Zupan's Markets said...

Sounds incredibly tasty—great twist on Thanksgiving leftovers!

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