I have been
under the weather for the past week with a frustrating summertime cold. All that my throat wanted was warm liquids,
but it was incredibly hot and humid the first half of the week, so I refrained
from making soup. Well, last night the
front moved through and the humidity broke.
Today I decided to muster up the energy to make some soup. Based on the ingredients, this would
typically be considered a winter soup, but I had a fridge full of kale waiting
for a recipe. I found a good one from
the Harvest Eating Cookbook by Keith Snow.
Kale and
Potato Soup
3 Tbs extra-virgin olive oil3 cloves garlic, minced
Kosher salt, to taste
Freshly ground pepper to taste
½ cup sliced onions
1 quart chicken broth
3 russet potatoes, peeled and diced
6 oz chorizo, cooked
5 cups fresh kale, chopped
3 cups water
2. Season with salt and pepper.
3. Add the chicken broth and potatoes. Cook for 25 min.
4. Mash 2 of the potatoes, then add 3 cups water. Add the cooked chorizo, diced potato and kale. Cook for 15 minutes.
5. Enjoy!
Kale is a superfood. Its dark green leaves are full of
anti-oxidants, magnesium and calcium. I
thought that the soup was wonderful.
Enjoy it in sickness or in health!
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