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Kale-Potato Soup

Kale-Potato Soup (from Asparagus to Zucchini Ckbk, p. 92)

1 Tbls butter                             2 large potatoes

1 large onion, chopped 1 large bunch of kale

1 garlic clove, minced               salt & pepper to taste

5 cups chicken or vegetable stock, divided  (or use part stock & part water)

Heat butter in skillet, add onion and sauté until nearly

tender.  Add garlic and continue to cook until onion is

translucent and golden.  Add potatoes and 2 cups of the

stock; simmer, covered until potatoes start to soften around

the edges  Meanwhile wash kale, remove stems, chop and

steam. (Don’t try to cook with the potatoes; the flavor will be

too strong.  Really!)  When potatoes are very tender, purée

half of them (or mash half) with remaining stock, salt and

pepper.  Combine everything and heat gently, thinning if

necessary, by adding hot water or milk.  Four servings.