| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | European | Soup, European, Vegetables | 6 | Servings |
INGREDIENTS
| 16 | lg | Cloves garlic, peeled |
| 3 | tb | Unsalted Butter |
| 2 | ts | Olive oil |
| 1 | lg | Spanish onion, peeled and finely minced |
| 6 | c | (or 8) chicken stock |
| 1 1/2 | lb | Kale, stemmed, washed, and torn into 1-inch pieces |
| 2 | md | All-purpose potatoes, peeled and finely diced |
| Salt and freshly ground white pepper | ||
| 1/2 | c | Heavy cream, optional |
| MEYERS, Perla | ||
| Perla Meyers' Art of | ||
| Seasonal Cooking | ||
| Simon & Schuster | ||
| New York. 1991. |
INSTRUCTIONS
Bring water to a boil in a small saucepan, add the garlic cloves, and blanch for 2 minutes. In a 4-quart casserole melt the butter with the oil over medium heat. Add the stock, kale, diced potatoes, and blanched garlic cloves and season with salt and pepper. Bring to a boil, reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the vegetables are tender. With a slotted spoon, remove about 2 cups of vegetables from the broth, excluding the garlic cloves, and reserve. Strain the soup into a large bowl. Transfer the drained vegetables to the workbowl of a food processor or blender and process until smooth. Whisk the pureed vegetables into the strained broth and return to the casserole. Add the reserved 2 cups of cooked vegetables and the optional heavy cream. Bring to a boil, reduce the heat, and simmer for 10 minutes. Taste and correct the seasoning and serve hot, accompanied by a crusty loaf of French bread. MM Format by John Hartman Indianapolis, IN Christmas Eve 1996 Posted to MM-Recipes Digest by "John M. Hartman" <Hartman@indy.net> on Mar 26, 1998
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