Turkey-Escarole Soup with Farfalline

Deselect All

2 tablespoons extra-virgin olive oil

2 leeks (white and light green parts only), thinly sliced

3 stalks celery, chopped

3 carrots, chopped

2 parsnips, chopped

4 quarts Turkey Broth, recipe follows

Kosher salt 

1 small head escarole, chopped

2 wide strips lemon zest (removed with a vegetable peeler)

3 cups chopped leftover roast turkey (skin removed)

1 cup farfalline or other small pasta

Juice of 1/2 lemon

1/4 cup chopped fresh dill and/or parsley (optional)

Turkey Broth:

1 turkey carcass (from a roasted bird)

2 onions, cut into chunks

2 carrots, cut into chunks

3 stalks celery, cut into chunks

1 bunch fresh parsley

4 cloves garlic, smashed (unpeeled)

1 teaspoon black peppercorns

2 bay leaves