Kale and Potato Soup with Chili
Well, hey Mom! What are we cooking today? I'm here to help.
Cassie decided that tonight was the perfect night for soup. In an effort to add a little more green vegetables to our diet, I bought The Greens Cookbook by Deborah Madison with a gift certificate that I received on my birthday. The following is my favorite recipe thus far, tweaked to my liking.
Kale and Potato Soup with Red Chili based on Deborah Madison's recipe from The Greens Cookbook
Ingredients
1 bunch of kale
2 tablespoons virgin olive oil
1 medium yellow onion, diced
6 cloves of garlic, peeled and sliced
1 small dried red chili, seeded and chopped
1 bay leaf
1 teaspoon salt
4 red potatoes scrubbed and diced
7 cups water
crème fraîche
Rip the ruffled kale leaves off of their stems, into small pieces, roughly 2 inches square. Wash the leaves well and set them aside.
Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf, salt and cook over medium low heat stirring frequently. Add the potatoes, plus a cup of the water. Stir together, cover and cook slowly for five minutes.
Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water, bring to a boil, then simmer slowly, covered, until the potatoes are quite soft, 40 minutes.
After simmering, purée a cup or two of the soup in a blender and return it to the pot.
I finished with a garnish of crème fraîche.
The results were so good. Creamy, healthful, with a slight aftertaste/feeling of warmth from the chili. A perfect soup for winter!
,
Cassie decided that tonight was the perfect night for soup. In an effort to add a little more green vegetables to our diet, I bought The Greens Cookbook by Deborah Madison with a gift certificate that I received on my birthday. The following is my favorite recipe thus far, tweaked to my liking.
Kale and Potato Soup with Red Chili based on Deborah Madison's recipe from The Greens Cookbook
Ingredients
1 bunch of kale
2 tablespoons virgin olive oil
1 medium yellow onion, diced
6 cloves of garlic, peeled and sliced
1 small dried red chili, seeded and chopped
1 bay leaf
1 teaspoon salt
4 red potatoes scrubbed and diced
7 cups water
crème fraîche
Rip the ruffled kale leaves off of their stems, into small pieces, roughly 2 inches square. Wash the leaves well and set them aside.
Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf, salt and cook over medium low heat stirring frequently. Add the potatoes, plus a cup of the water. Stir together, cover and cook slowly for five minutes.
Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water, bring to a boil, then simmer slowly, covered, until the potatoes are quite soft, 40 minutes.
After simmering, purée a cup or two of the soup in a blender and return it to the pot.
I finished with a garnish of crème fraîche.
The results were so good. Creamy, healthful, with a slight aftertaste/feeling of warmth from the chili. A perfect soup for winter!
,
posted by Geek+Nerd at 8:21 PM
2 Comments:
I just love that look Cassie is giving! Great looking soup. I hope to try it sometime after Turkey Day. Which of your new vintage aprons did you wear while soup making?
heee, I wanna nuff your Cassie :)
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