Kale and Potato Soup
(from kylerhea’s recipe box)
“This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.”
Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.
Source: NYTimes (Martha Rose Shulman)
Serves 6 peopleCategories: healthy, kale, potatoes, soups
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 3/4 to 2 pounds starchy potatoes (such as Idaho potatoes), peeled and thinly sliced
- A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind
- 1 pound kale, stemmed and washed thoroughly
- Freshly ground pepper
Directions
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Heat one tablespoon of the oil over medium heat in a large, heavy soup pot, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Stir in the potatoes, the bouquet garni and two quarts of water. Bring to a boil, add salt, reduce the heat, cover and simmer 30 to 40 minutes until the potatoes are falling apart. Remove the bouquet garni.
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While the soup is simmering, prepare the kale. Stack the leaves, about six or eight to a stack, roll them up tightly and slice crosswise into very thin filaments.
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When the potatoes have begun to fall apart, mash them in the pot with a potato masher or blend the soup with a hand blender. Stir the kale into the soup, and simmer 10 to 15 minutes, uncovered. The kale should be tender but should not become a drab olive green, if possible. Taste, adjust salt and add pepper. Stir in the remaining olive oil, and serve with crusty bread.