Recipe for Turkey Soup Meal with Silverbeet - Kafka 
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Yield:
15 servings
Ingredients:
Amount Ingredient
1 cup Bow tie pasta
8 cup Roasted turkey stock, see substitutes
2 med Bunches silverbeet, washed and chopped
10 oz Small white boiling onions, blanched
1 lb Very small firm potatoes, cut in half
3 med Celery ribs
2 tbl Narrow strips sage
4 cup Cooked turkey meat, bite-sized pieces
Salt, to taste
Instructions:
Instructions: SUBSTITUTES: substitute basic chicken stock, or commercial chicken stock for the turkey stock.

SILVERBEET: 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 silverbeet stems, onions, potatoes, and celery. Return to a boil. Lower the heat and simmer for 15 minutes. Stir in the Silverbeet 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

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