Potato and Kale Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Soups · Vegetable Dishes

Potato and Kale Soup

From Dorothy McNett's recipes at www.dorothymcnett.com.

2-3 tablespoons unsalted butter or olive oil
1 cup thickly sliced leeks or small onion
4-5 red potatoes, sliced 1/4 inch thick
4-5 cups good quality chicken, beef, or vegetable stock
1/4 - 1/2 teaspoon freshly ground pepper
1/4 teaspoon paprika or hot pepper, to your desire
1/2 teaspoon salt (depends on the stock used)
1 bunch fresh kale (about 6 cups roughly chopped)
1/4 cup freshly grated Parmigiano-Reggiano cheese
creme fraiche for garnish

In heavy bottomed large saute pan or saucepan, heat butter or oil. Add the sliced leeks or diced onion and sliced potatoes, stirring to coat with the oil. Cook over medium heat several minutes, but do not let them brown. Add the broth, pepper, paprika, and salt. Bring to a boil, reduce to simmer and cook about 30 minutes, or until the potatoes are tender. Remove most of the potato pieces and mash them a little, and then add back to the pot. Add the kale. Cook about 5-6 minutes, or until kale has wilted but still nice and green. Taste, and correct seasonings, adding more salt and pepper as needed. Serve in deep soup bowls with lots of freshly grated cheese and perhaps a dollop of creme fraiche as garnish.

Recipe created 2010-08-10.

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