Catalan Kale, Potato, And Garlic Soup

The Bible is not a random collection of verses that may be interpreted in isolation. To properly understand any passage one must interpret it in light of the paragraphs immediately preceding and following it, the chapter or section it is in, and the book containing it. Context provides the flow of thought in which any given passage of Scripture exists. To ignore context is to sacrifice a proper interpretation; it has well been said that a text without a context is a pretext.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	European	European, Soup, Vegetables	6	Servings

INGREDIENTS

16		Cloves garlic, peeled
3	T	Unsalted Butter
2	t	Olive oil
1		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		All-purpose potatoes
		peeled and finely diced
		Salt and freshly ground
		white pepper
1/2	c	Heavy cream, optional
1991.	MM	Format by John Hartman Indianapolis, IN Christmas Eve 1996

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.  MEYERS,
Perla Perla Meyers' Art of Seasonal Cooking Simon & Schuster  New York.
Posted  to MM-Recipes Digest  by "John M. Hartman" <Hartman@indy.net>
on Mar  26, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 251 Calories From Fat: 159 Total Fat: 17.9g Cholesterol: 49.6mg Sodium: 693.7mg Potassium: 527.2mg Carbohydrates: 15.5g Fiber: 2.3g Sugar: 5.2g Protein: 8.7g