Roast Turkey, Watercress, and Winter Vegetable Chowder

Versatile Recipe That's Easy to Customize!

From the kitchen of Dr. Nicholas Perricone

Servings:8

Difficulty: Easy

Cook Time: 1-30 min

Think of this recipe as a basic formula for improvising with fresh vegetables and seasonings that appeal to you. Toss in a couple of chopped garlic cloves, a handful of torn fresh basil leaves, and a pinch or two of red pepper flakes or a minced chili pepper along with the thyme. Or add a can of drained and rinsed cannellini beans. Be creative. Let your imagination wander. Turn a soup into a hearty meal!

Ingredients

3 slices turkey bacon, diced

1 large yellow onion, cut into 1/2-inch dice

2 large stalks celery, cut into 1/2-inch dice

1 small butternut squash (about 1 pound), peeled,

halved lengthwise, seeded, and cut into 1/2-inch dice

7 cups low-sodium chicken broth

3 cups fresh watercress, cut into 3-inch lengths

2 cups diced roast turkey (1/2-inch dice)

1 medium zucchini, cut into 1/2-inch dice

2 tablespoons minced fresh flat-leaf parsley

1 tablespoon minced fresh thyme

Salt and freshly ground black pepper

Cooking Directions

1. In a heavy 6- to 8-quart saucepan, cook the bacon over medium heat, stirring frequently, until browned. Using a slotted spoon, transfer the bacon to a plate. Set aside.

2. Pour off all but 2 tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery, and sauté until the vegetables are soft but not browned, 3 to 5 minutes.

3. Add the squash and the broth, and bring to a boil. Then reduce the heat to a simmer, partially cover the pot, and cook until the squash is tender, about 15 minutes.

4. Add the watercress, turkey, zucchini, parsley, thyme, and reserved bacon. Cook for 3 to 5 minutes.

5. Add salt and pepper to taste. Ladle the soup into warmed bowls or mugs to serve.