Turkey, Fennel and Kale Soup

Directions

1. Brown your ground turkey in a non stick pan over medium to high heat, drain and set aside.
2. Wash and dice your potatoes into 1/4 inch pieces, place into a 4 quart stock-pot.
3. Split your fennel stalk and bulb down the lateral and add to the stock pot.
4. Add your ground turkey to your potatoes, and fennel and cover with water just barely.
5. Bring your water to a boil and cover.
6. Meanwhile clean your kale leaves, separating them from the stalk and tear into pieces.
7. In about 30 minutes or until potatoes are tender, remove the fennel.
8. Melt your butter and whip it with your milk.
9. Add salt and pepper to taste, as well as your dill.
10. Add your butter/milk mixture to the soup, stir to incorporate and enjoy.
11. Serve with fresh grated parmesan if you like, I did and I recommend it.