Weekly Winner:  Another Bowl of Lusciousness

It seems as if I’ve been a bit fixated on soups lately.  I always seem to have a stack of four or five new soup recipes that I’m just dying to try out.  The problem with that is then there’s all the soups that I’ve already made and dearly love.  When am I going to eat them?!?  I guess I’m just going to have to hope for a very long, cold winter.

Potato-Kale Soup is absolutely luscious.  Creamy, (without cream) garlicky potato goodness amped up with shreds of glorious kale.  Yes, I am a kale lover.  I like how it stands up to cooking while retaining a nice bite and seems more substantial and tastier than simple spinach.

This soup is so simple, yet totally elegant. It would make an amazing first course at a dinner party.  Me? I had it for a midweek lunch.  But I gotta admit, I felt just a bit fancy as I sat at the table enjoying this soup while going over client menus and checking Facebook.

The recipe comes from one of my new favorite cookbooks – The Chef Next Door, by Amanda Freitag.

Potato-Kale Soup

Serves 6

Ingredients:

2 Tbsp canola oil

2 Spanish onions, diced

10 garlic cloves, coarsely chopped

1 leek, cleaned and thinly sliced

2 tsp kosher salt, plus more as needed

1 pound Yukon Gold potatoes, peeled and diced

6 cups chicken stock

3/4 pound Tuscan kale, ribs removed, leaves coarsely chopped

1/2 tsp freshly cracked black pepper

Optional Garnishes: hot paprika, extra virgin olive oil.

Procedure:

  1. Heat the canola oil in a large, wide saucepan over medium-low heat.  Add the onions, garlic, and leek, season with 1 tsp of the salt, and sweat until the vegetables are cooked down and really soft with no color, up to 10 minutes.
  2. Add the potatoes, stock, and remaining 1 tsp salt and simmer over low heat until the potatoes are fully cooked, about 30 minutes.
  3. Let the potato-leek mixture cool to room temperature, then purée it in a food processor or blender, working in batches as needed, or directly in the pot with an immersion blender, until completely smooth.
  4. Return the purée to the original saucepan and bring it to a simmer over medium heat.  Stir in the kale and season with salt and pepper.
  5. Serve the soup in deep bowls and garnish with a sprinkle of hot paprika and a drizzle of olive oil.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: