|Covered in bacon!|
Let me take an aside here to state that, even as it is venerated by some as a flavor hero or, indeed, achieving cult status in some corners of the internet, bacon also gets a bad wrap. This has allowed some pretenders to the throne to arrive on the scene in the form of turkey bacon, which I see the women in my life relentlessly choosing over the real deal. Bacon is high in saturated fat and sodium: you definitely shouldn't eat it at every meal, but a single serving is perfectly fine. I don't think it's worth the flavor sacrifice of turkey bacon to scrape 20 calories off of a slice.
|In bacon we trust|
|Soothing & healing|
Don't let the long list of ingredients frighten you off, you can have this finished with about 15 minutes of effort and 30 minutes wait.
2 tbs extra virgin olive oil
4 strips of bacon, thinly sliced into lardons
1 Mayan sweet onion (or Spanish, yellow), chopped
4 stalks celery and greens, chopped
1 fennel bulb, quartered, cored, and slivered
Tender stalks and fronds of fennel, chopped
3 cloves of garlic, smashed and coarsely chopped
2 quarts of turkey stock (chicken if you're fresh out)
As much leftover turkey as you're willing to spare
1/2 tsp freshly grated nutmeg
Juice of 1 lemon
1 bay leaf
2 sprigs fresh parsley
2 sprigs fresh sage
8 oz package frozen spinach, thawed
Salt and pepper, to taste
Warm the oil in a heavy soup pot or Dutch oven over medium heat and add the bacon. Fry, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
|Turkey Lurkey no more|
Stir the spinach into the finished soup.
|By the loving spoonful|