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Author Notes: A hearty dish with ground turkey, potatoes and plenty of seasonal kale in a stock created from the ingredients themselves finished with cream and dill. —Tony Marshman
- 24 ounces Ground Turkey
- 3 Potatoes
- 3 bunches Green Kale
- 1 bunch Fennel
- 1 cup 2% Milk
- 1/3 cup Butter
- 1 dash Salt to taste
- 1 dash Pepper to taste
- 1 tablespoon Dill
- 1 Parmesan cheese to finish
- Brown your ground turkey in a non stick pan over medium to high heat, drain and set aside.
- Wash and dice your potatoes into 1/4 inch pieces, place into a 4 quart stock-pot.
- Split your fennel stalk and bulb down the lateral and add to the stock pot.
- Add your ground turkey to your potatoes, and fennel and cover with water just barely.
- Bring your water to a boil and cover.
- Meanwhile clean your kale leaves, separating them from the stalk and tear into pieces.
- In about 30 minutes or until potatoes are tender, remove the fennel.
- Melt your butter and whip it with your milk.
- Add salt and pepper to taste, as well as your dill.
- Add your butter/milk mixture to the soup, stir to incorporate and enjoy.
- Serve with fresh grated parmesan if you like, I did and I recommend it.
- This recipe was entered in the contest for Your Best Warm Weather Soup