Was inspired by Sunset Magazine's recipe this month. Adapted to be GAPS friendly.
1 onion, diced
1 Tb. duck fat or other animal fat
3 Tb. Masala or white wine
5 cups chicken bone broth
1 lb. ground turkey (or pork)
3 Tb. parsley
2 tsp. rosemary
3 Tb. fennel seeds (smashed)
5 leaves of basil
3 cloves garlic
2 bulbs of fresh fennel, thinly sliced
2 large handfuls of baby spinach
1 can of artichokes, sliced into quarters
Saute onion and duck fat until onion is translucent. Add masala or wine until thickened. Add broth. Bring to a boil.
In food processor mix parsley, rosemary, fennel seeds, basil, and garlic. Add ground turkey, mix until processed well. Another dash of wine would be nice too.
Add drops of mixture to boiling broth. Add fresh fennel, baby spinach and artichokes to broth. Let simmer for 10 minutes. Serve.