Catalan kale~ potato~ & garlic soup
6 Servings
Ingredients
| Quantity | 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 |
| Salt and freshly ground white pepper | ||
| ½ | cup | Heavy cream, optional |
| MEYERS, Perla | ||
| Perla Meyers' Art of | ||
| Seasonal Cooking | ||
| Simon & Schuster | ||
| New York. 1991. | ||
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.
MM Format by John Hartman Indianapolis, IN Christmas Eve 1996