Kale And Potato Soup

Directions

1. HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1-inch long pcs and add in them to the water. Cut leaves into pcs about 2-inch square, wash well and set aside.
2. Scrub and peel potatoes and add in peels to heating water along with 1/2 tsp. salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pcs about 1/2-inch square. Heat oil in soup pot, add in onion, garlic, red pepper flakes and remaining bay leaf. Cook over medium-high heat 3 or possibly 4 min, stirring frequently, then season with salt. Stir in potatoes and 1 c. strained simmering stock. Cover and cook slowly 5 min. Add in kale, cover again and steam till leaves are wilted, stirring once or possibly twice.
3. Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, till potatoes are soft, about 30 min. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or possibly puree 1 or possibly 2 c. soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper. If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley.