Yield: 6 Servings
|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