Turkey Soup with Potatoes, Linguica, and Kale

Name: Turkey Soup with Potatoes, Linguica, and Kale
Yield: Serves 8 to 10 (Makes about 3 quarts)
Ingredients: 1 , turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot; 1 , large onion, peeled and halved; 1 , large carrot, peeled and chopped coarse; 1 large rib, celery, about 4 ounces, chopped coarse; 3 medium cloves, garlic, unpeeled and smashed; 2 cups, dry white wine; 1 , bay leaf; 5 sprigs, fresh parsley leaves; 3 sprigs, fresh thyme; 2 pounds, boiling potatoes, unpeeled and cut into 1-inch pieces; 2 teaspoons, minced fresh savory leaves; 12 ounces, linguiça sausage, cut into 1/4-inch-thick rounds; 1 teaspoon, table salt; 1 bunch, kale (about 12 ounces), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)

Main Courses
Vegetables
Potatoes
Turkey
Soups

Appears in Cook's Illustrated November/December 2000

To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient

SERVES 8 to 10 (Makes about 3 quarts)

TIME 5¾ hours

Turkey Soup with Potatoes, Linguica, and Kale

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