Side Pannel
Catalan Kale, Potato, and Garlic Soup
Catalan Kale, Potato, and Garlic Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, European, Vegetables
Ingredients List
- 16 lg Cloves garlic, peeled
- 3 tb Unsalted Butter
- 2 ts Olive oil
- 1 lg Spanish onion, peeled and
- -finely minced
- 6 c (or 8) chicken stock
- 1 1/2 lb Kale, stemmed, washed, and
- -torn into 1-inch pieces
- 2 md All-purpose potatoes,
- -peeled and finely diced
- Salt and freshly ground
- -white pepper
- 1/2 c Heavy cream, optional
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.
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.
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