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1
Pick all the meat from: 1 roasted turkey carcass.
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2
Coarsely chop the meat and set aside.
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3
Break up the carcass and put it in a large stockpot with: 1/2 onion, peeled, 1/2 carrot, peeled, 1/2 celery stalk, 6 thyme sprigs, 3 parsley sprigs, 1 bay leaf, 3 quarts water.
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4
Bring to a boil, reduce to a simmer, skim, and cook for 2 hours.
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5
Meanwhile, heat, in a large soup pot: 2 tablespoons olive oil.
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6
Add and cook, over medium heat, until very tender: 1 1/2 onions, peeled and diced, 1 1/2 carrots, peeled and diced, 1 1/2 celery stalks, diced, Salt.
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7
Bring a pot of salted water to a boil and add: 1 bunch of kale, leaves torn from the stems and coarsely chopped.
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8
Cook until tender, about 5 to 10 minutes.
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9
Drain and set aside.
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10
Put a colander over the pot of diced vegetables and strain the turkey broth through it directly into the soup pot.
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11
Simmer for 10 minutes or so, add the turkey meat and kale, taste for seasoning and adjust if necessary, and serve hot.
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12
Sauteed mushrooms (especially porcini) added just before serving give a luxurious flavor and texture to this humble soup.
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13
Some of the kale can be sauteed with garlic and dried chile flakes and floated atop the soup on a slice of toasted bread.
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14
Add cooked rice or pasta just before serving.
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15
Fry a little diced pancetta in the soup pot before adding the diced vegetables.
