| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian |
4 |
Servings |
INGREDIENTS
| 7 |
c |
Water |
| 1 |
lg |
Bunch kale |
| 1 1/4 |
lb |
Red potatoes |
|
|
Salt |
| 2 |
|
Bay leaves |
| 3 |
tb |
Virgin olive oil |
| 1 |
md |
Red or yellow onion diced into 1/2-in squares |
| 6 |
|
Garlic cloves; sliced |
| 1/2 |
ts |
Red pepper flakes |
|
|
Freshly ground pepper |
|
|
Finely chopped parsley for garnish |
INSTRUCTIONS
HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of
ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the
water. Cut leaves into pieces about 2-inch square, wash well and set aside.
Scrub and peel potatoes and add peels to heating water along with 1/2
teaspoon salt and 1 bay leaf. When water boils, lower heat and let it
simmer while you assemble remaining ingredients. Cut peeled potatoes into
pieces about 1/2-inch square. Heat oil in soup pot, add onion, garlic, red
pepper flakes and remaining bay leaf. Cook over medium-high heat 3 or 4
minutes, stirring frequently, then season with salt. Stir in potatoes and 1
cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale,
cover again and steam until leaves are wilted, stirring once or twice.
Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer
slowly, covered, until potatoes are soft, about 30 minutes. Use back of
wooden spoon to break up potatoes by pressing them against sides of pot or
puree 1 or 2 cups soup in blender and return it to pot to make unifying
background for other elements. Taste soup and season to taste with salt and
generous grinding of pepper. If possible, set soup aside 1 hour to allow
flavors to merge and develop even further, then serve with light sprinkling
of parsley.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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