Kale potato soup recipe Ingredients
Kale & Potato Soup (Prodigy) recipes
Ingredients And Procedures
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 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
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