by TasteFood
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my 58 recipes »
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TasteFood's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 large yellow onion, halved lengthwise, cut in thick slices Ask a question about this ingredient
3 large carrots, sliced 1/2" thck Ask a question about this ingredient
4 celery stalks, sliced 1/2" on the diagonal Ask a question about this ingredient
8 cups turkey stock Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 tablespoon fresh thyme or 2 teaspoons dried thyme Ask a question about this ingredient
1 teaspoon salt, or to taste Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
4 cups thickly shredded Swiss chard leaves Ask a question about this ingredient
2 cups cooked turkey meat, in large chunks Ask a question about this ingredient
Heat oil over medium heat in a large soup pot.
Ask a question about this stepAdd onion, carrots and celery. Sauté over medium heat until the vegetables brighten and begin to soften, about 3 minutes.
Ask a question about this stepAdd turkey stock, bay leaf and thyme. Bring to a boil and simmer until vegetables are tender, about 20 minutes. Add salt and pepper to taste.
Ask a question about this stepStir in Swiss chard and turkey meat. Simmer until chard is wilted. Serve immediately.
Ask a question about this stepI will try this ,seem to be good recipe thank you for sharing
Kristen is the Senior Editor of food52.
This is a very pretty dish - no one uses Swiss chard enough!