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  • Catalan Kale, Potato, And Garlic Soup

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    Catalan Kale, Potato, And Garlic Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 16 lrg cloves garlic, peeled
    • 3 Tbsp. unsalted butter
    • 2 tsp extra virgin olive oil
    • 1 lrg spanish onion, peeled and finely mi, nced
    • 6 c. (or possibly 8) chicken stock
    • 1 1/2 lb kale, stemmed, washed, and torn int, o 1-inch pcs
    • 2 med all-purpose potatoes, peeled and fi, nely diced
    • 1 x salt and freshly grnd white peppe, r
    • 1/2 c. heavy cream, optional

    Directions

    1. Bring water to a boil in a small saucepan, add in the garlic cloves, and blanch for 2 min.
    2. In a 4-qt casserole heat the butter with the oil over medium heat.
    3. Add in 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 min or possibly till the vegetables are tender.
    4. With a slotted spoon, remove about 2 c. of vegetables from the broth, excluding the garlic cloves, and reserve. Strain the soup into a large bowl. Transfer the liquid removed vegetables to the workbowl of a food processor or possibly blender and process till smooth.
    5. Whisk the pureed vegetables into the strained broth and return to the casserole. Add in the reserved 2 c. of cooked vegetables and the optional heavy cream. Bring to a boil, reduce the heat, and simmer for 10 min. Taste and correct the seasoning and serve warm, accompanied by a crusty loaf of French bread.
    6. MEYERS, PerlaPerla Meyers' Art ofSeasonal Cooking

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