Turkey Soup Meal With Swiss Chard – Kafka

For my part, my soul is like a hungry and thirsty child; and I need His love and consolation for my refreshment. I am a wandering and lost sheep; and I need Him as a good and faithful shepherd. My soul is like a frightened dove pursued by the hawk; and I need His wounds for a refuge. I am a feeble vine; and I need His cross to lay hold of, and to wind myself about. I am a sinner, and I need His righteousness. I am naked and bare; and I need His holiness and innocence for a covering. I am ignorant, and I need His teaching; simple and foolish, and I need the guidance of His Holy Spirit. In no situation, and at no time, can I do without Him. Do I pray? He must prompt, and intercede for me. Am I arraigned by Satan at the divine tribunal. He must be my Advocate. Am I in affliction? He must be my Helper. Am I persecuted by the world? He must defend me. When I am forsaken, He must be my support; when I am dying, my life; when moldering in the grave, my Resurrection. Well, then, I will rather part with all the world, and all that it contains, than with Thee, my Savior.

Gotthold Lessing

CATEGORY	CUISINE	TAG	YIELD
Meats	Swiss	Poultry, Soups	15	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 127 Calories From Fat: 28 Total Fat: 3.1g Cholesterol: 43.6mg Sodium: 698.6mg Potassium: 319.1mg Carbohydrates: 11.8g Fiber: <1g Sugar: 1.1g Protein: 12.3g