Roast Turkey, Watercress, and Winter Vegetable Chowder
Versatile Recipe That's Easy to Customize!
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!
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.