MENU
 
 
  • Cream Of Winter Kale Soup With Sherry

    0 votes

    Ingredients

    • 3 ounce celery finely diced
    • 3 ounce carrots finely diced
    • 3 ounce onions finely diced
    • 1/2 tsp Italian seasoning
    • 1/2 tsp garlic minced
    • 2 Tbsp. butter
    • 1/2 lb kale minced
    • 1 1/2 quart chicken stock preferably homemade
    • 3 Tbsp. roux (3 to 5) equal parts butter and flour, cooked
    • 1/2 quart heavy cream
    • 1/8 c. crumbled blue cheese Salt and pepper to taste
    • 1/4 c. sherry

    Directions

    1. Combine celery, carrots, onions, Italian seasoning and garlic in heavy soup pot. Saute/fry in butter till tender. Add in kale and continue to saute/fry till kale is wilted. Add in chicken stock, heating to simmer. Add in roux; cook soup at low temperature for about 20 min. Add in heavy cream, then stir in blue cheese. Salt and pepper to taste, then add in sherry.
    2. NOTES : This is a favorite soup of Chef Alex Webster at Biltmore Estate's Deerpark restaurant. He says the secret ingredient is the blue cheese which adds the perfect taste and texture.

    Similar Recipes

    Leave a review or comment