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| Catalan Kale, Potato, And Garlic Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
16 large cloves garlic, peeled
3 tablespoon unsalted butter
2 teaspoon olive oil
1 large spanish onion, peeled and finely mi; nced
6 cup (or 8) chicken stock
1 1/2 lb kale, stemmed, washed, and torn int; o 1-inch pieces
2 medium all-purpose potatoes, peeled and fi; nely diced
1 salt and freshly ground white peppe; r
1/2 cup heavy cream, optional
Cooking Directions:
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. 1991.
MM Format by John Hartman Indianapolis, IN Christmas Eve 1996 Posted to MM-Recipes Digest by "John M. Hartman" on Mar 26, 1998
soups,vegetables
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