Catalan kale, potato, and garlic soup

Yield: 6 Servings

Measure Ingredient
16 larges Cloves garlic, peeled
3 tablespoons Unsalted Butter
2 teaspoons Olive oil
1 large Spanish onion, peeled and finely minced
6 cups (or 8) chicken stock
1½ pounds Kale, stemmed, washed, and torn into 1-inch pieces
2 mediums All-purpose potatoes, peeled and finely diced
\N \N Salt and freshly ground white pepper
½ cup Heavy cream, optional
\N \N MEYERS, Perla
\N \N Perla Meyers' Art of
\N \N Seasonal Cooking
\N \N Simon & Schuster
\N \N New York. 1991.

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@...> on Mar 26, 1998

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