Sunday, January 30, 2011

One Potato, Two

The firm that landscaped our backyard installed two giant self-watering urns for flowers, but the hot Arizona summers kept killing off everything we planted there.  This year we got smart and put in herbs, which are flourishing despite (or perhaps because of) the heat.  I also planted some Swiss chard last fall with this soup in mind.  We had it for lunch today after the latest chard harvest.

Although I used to make potato soup with ham and heavy cream, once we decided to start eating healthier food I looked for a lower-fat alternative.  This recipe was inspired by one of the Olive Garden's soups but uses Italian-flavored ground turkey instead of pork sausage.

Potato Soup with Turkey and Greens

4 potatoes
1 tablespoon olive oil
1/2 large yellow onion, chopped
1/2 pound Italian-flavored ground turkey (I use Jennie-O)
6 cups low-sodium chicken broth or bouillon
1/2 cup dry white wine
Pepper to taste
2 cups Swiss chard or spinach

Peel and thinly slice the potatoes; set aside in a bowl of hot water to soak.  Heat the olive oil in a stockpot and cook the onion in it over medium heat, stirring occasionally, until soft and translucent.  Turn up the heat; add the ground turkey and brown it.  Drain the potatoes and add to the pot along with the broth, wine, and chard (if using).  Simmer for about 20 minutes, or until the potatoes are cooked through.  About 5 minutes before the soup is done, taste and add pepper (and some salt, if you absolutely have to) as desired and the spinach (if you are using it instead of chard).  Makes about 6 bowls of soup.

"What was paradise, but a garden full of vegetables and herbs and pleasure?  Nothing there but delights."  
~ William Lawson

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