Food Network Magazine - (08)August 2020

weeknight

cooking

CHICKEN–DILL PICKLE SOUP

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

6 tablespoons unsalted butter

2 cups ½-inch cubes sourdough bread (about 2 slices)

1 leek (white and light green parts only), thinly sliced

7 cloves garlic, minced

2 russet potatoes (about 1 pound), cut into ½-inch pieces

4 cups low-sodium chicken broth

1¼ cups diced dill pickles (about 3),

plus 1 to 2 tablespoons brine

2 cups chopped rotisserie chicken, skin discarded

(about 10 ounces)

½ cup chopped fresh dill

Kosher salt and freshly ground pepper

Sour cream, for topping

1. Preheat the oven to 375 ̊. Microwave 3 tablespoons butter
   in a microwave-safe bowl until melted, about 1 minute. Toss
   with the bread cubes on a baking sheet; spread in a single layer.
   Bake, stirring occasionally, until crisp, 20 to 25 minutes.


2. Meanwhile, melt the remaining 3 tablespoons butter in
   a large pot over medium-high heat. Add the leek and cook,
   stirring, until softened, 2 to 3 minutes. Add the garlic and
   cook until softened, 1 to 2 minutes. Add the potatoes, chicken
   broth, 1 cup pickles and 2 cups water; cover and bring to a boil.
   Reduce the heat to a simmer, cover and cook until the potatoes
   are tender, 10 to 12 minutes. Stir in the chicken and cook until
   heated through, 2 to 3 minutes.


3. Stir the dill and 1 tablespoon pickle brine into the soup;
   season with salt and pepper. Add more pickle brine to taste.
   Divide the soup among bowls and top with the croutons, the
   remaining ¼ cup pickles and sour cream.
   Per serving: Calories 490; Fat 30 g (Saturated 15 g); Cholesterol 84 mg;
   Sodium 947 mg; Carbohydrate 44 g; Fiber 3 g; Sugars 4 g; Protein 23 g

LOW-

CALORIE

DINNER

CAESAR SALAD TURKEY BURGERS
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1½ pounds ground turkey (93% lean)
⅓ cup plus 1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard, plus more for spreading
½ small red onion, grated on the large holes of a box grater
1 teaspoon finely grated lemon zest,
plus 2 teaspoons lemon juice
Kosher salt and freshly ground pepper
1 small clove garlic, finely grated
¼ cup grated parmesan cheese, plus ¼ cup shaved parmesan
Vegetable oil, for the grill
4 sesame hamburger buns, split
1 small romaine lettuce heart, sliced
Watermelon slices and potato chips, for serving

1. Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon
   mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons
   mustard, the red onion, lemon zest, ¾ teaspoon salt and a few
   grinds of pepper in a large bowl. Form into four ½-inch-thick patties
   and place on a plate. Freeze until slightly firmer, 10 to 15 minutes.


2. Meanwhile, combine the lemon juice and grated garlic in a small
   bowl; let sit 5 minutes. Whisk in the remaining ⅓ cup mayonnaise,
   1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated
   parmesan, a pinch of salt and ¼ teaspoon pepper.


3. Lightly oil the grill grates. Grill the turkey patties until cooked
   through but still juicy, about 4 minutes per side. Toast the buns
   on the grill, about 1 minute.


4. Toss 3 tablespoons of the dressing with the romaine and
   shaved parmesan; season with salt and pepper. Serve the burgers
   on the buns and top with mustard, the salad and the remaining
   dressing. Serve with watermelon and potato chips.

Per serving: Calories 640; Fat 37 g (Saturated 9 g); Cholesterol 152 mg;
Sodium 1,322 mg; Carbohydrate 31 g; Fiber 3 g; Sugars 5 g; Protein 39 g

78 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

LEFT TO RIGHT, PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL. PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM.