Day-After Turkey Soup

• 1 turkey carcass, broken into 3 or 4 pieces
• 3 carrots, halved crosswise
• 2 celery stalks, halved crosswise
• 2 tablespoons tomato paste
• Coarse salt
• 1 teaspoon crumbled dried rosemary
• 1/4 teaspoon red-pepper flakes
• 5 cups kale leaves, shredded
• 3 cups leftover diced cooked turkey
• 1 package (10 ounces) frozen corn kernels
• 1 can (15 1/2 ounces) white beans, drained and rinsed
• 4 scallions, thinly sliced

1. 1. Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
2. 2. Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
3. 3. With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
4. 4. Bring broth to a boil over high heat. Add red pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
5. 5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.

turkey carcass, carrots, celery stalks, tomato paste, salt, rosemary, redpepper, kale leaves, turkey, corn, white beans, scallions

Taken from www.epicurious.com/recipes/member/views/day-after-turkey-soup-50053583 (may not work)