Turkey, Fennel and Kale Soup

By • August 19, 2014 0 Comments

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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

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Serves 8

  • 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
  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.

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