Ingredients Jump to Instructions ↓

  1. 16 lg Cloves garlic, peeled

  2. 3 T Unsalted Butter

  3. 2 ts Olive oil

  4. 1 lg Spanish onion, peeled and -finely minced

  5. 6 c (or 8) chicken stock

  6. 1 1/2 lb Kale, stemmed, washed, and -torn into 1-inch pieces

  7. 2 md All-purpose potatoes,

  8. -peeled and finely diced

  9. Salt and freshly ground

  10. -white pepper

  11. 1/2 c Heavy cream, optional

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a small saucepan, add the garlic cloves, and blanch for 2 minutes.

  2. In a 4-quart casserole melt the butter with the oil over medium heat.

  3. Add the stock, kale, diced potatoes, and blanched garlic cloves and season with salt and pepper.

  4. Bring to a boil, reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the vegetables are tender.

  5. With a slotted spoon, remove about 2 cups of vegetables from the broth, excluding the garlic cloves, and reserve.

  6. Strain the soup into a large bowl.

  7. Transfer the drained vegetables to the workbowl of a food processor or blender and process until smooth.

  8. Whisk the pureed vegetables into the strained broth and return to the casserole.

  9. Add the reserved 2 cups of cooked vegetables and the optional heavy cream.

  10. Bring to a boil, reduce the heat, and simmer for 10 minutes.

  11. Taste and correct the seasoning and serve hot, accompanied by a crusty loaf of French bread.

  12. MEYERS, Perla Perla Meyers' Art of Seasonal Cooking Simon & Schuster New York MM Format by John Hartman Indianapolis, IN Christmas Eve 1996


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