| 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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