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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Ingredients
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24 ounces
Ground Turkey
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3
Potatoes
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3 bunches
Green Kale
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1 bunch
Fennel
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1 cup
2% Milk
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1/3 cup
Butter
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1 dash
Salt to taste
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1 dash
Pepper to taste
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1 tablespoon
Dill
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1
Parmesan cheese to finish
Directions
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Brown your ground turkey in a non stick pan over medium to high heat, drain and set aside.
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Wash and dice your potatoes into 1/4 inch pieces, place into a 4 quart stock-pot.
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Split your fennel stalk and bulb down the lateral and add to the stock pot.
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Add your ground turkey to your potatoes, and fennel and cover with water just barely.
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Bring your water to a boil and cover.
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Meanwhile clean your kale leaves, separating them from the stalk and tear into pieces.
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In about 30 minutes or until potatoes are tender, remove the fennel.
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Melt your butter and whip it with your milk.
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Add salt and pepper to taste, as well as your dill.
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Add your butter/milk mixture to the soup, stir to incorporate and enjoy.
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Serve with fresh grated parmesan if you like, I did and I recommend it.
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