This is what we had for lunch. It was really awesome. D loved it too. Ordinarily I wouldn't get excited about potato and kale soup, but there is something about being simmered in a garlicky broth that makes kale tender and really, really, good. And of course potatoes are excellent ;)
It doesn't take too long to make, either, which is always a good thing.
Kale and Potato Soup (from Jeanne Lemlin's Simple Vegetarian Pleasures. This is one of my best cookbooks as far as soup goes. It's like one hit after another.)
3 T olive oil
4 garlic cloves, minced
1/4 t crushed red pepper flakes
8 c vegetable stock (I really like Kitchen Basics. It's not salty like so many other stocks.)
2 medium boiling (waxy) potatoes, peeled and finely diced (Idaho potatoes are good here)
1/2 lb kale (weight with stems), leaves ripped off stems and finely shredded. (I used a pound here, and it was fine.)
1/2 t salt
1. Heat the oil in a large stockpot over medium heat. Add the garlic and red pepper flakes and cook 1 min. Do not let the garlic get all brown. Pour in the stock, raise the heat to high, then bring to a boil.
2. Add the potatoes, lower the heat to a lively simmer, and cook 15 min. Stir in the kale and salt and cook the soup 15 more min.
It's all gone now.
It doesn't take too long to make, either, which is always a good thing.
Kale and Potato Soup (from Jeanne Lemlin's Simple Vegetarian Pleasures. This is one of my best cookbooks as far as soup goes. It's like one hit after another.)
3 T olive oil
4 garlic cloves, minced
1/4 t crushed red pepper flakes
8 c vegetable stock (I really like Kitchen Basics. It's not salty like so many other stocks.)
2 medium boiling (waxy) potatoes, peeled and finely diced (Idaho potatoes are good here)
1/2 lb kale (weight with stems), leaves ripped off stems and finely shredded. (I used a pound here, and it was fine.)
1/2 t salt
1. Heat the oil in a large stockpot over medium heat. Add the garlic and red pepper flakes and cook 1 min. Do not let the garlic get all brown. Pour in the stock, raise the heat to high, then bring to a boil.
2. Add the potatoes, lower the heat to a lively simmer, and cook 15 min. Stir in the kale and salt and cook the soup 15 more min.
It's all gone now.
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