Leafy Kale And Potato Soup Recipe - Cooking Index
Leafy Kale And Potato Soup Recipe - Cooking Index
| 1 | Onion - finely chopped (medium) | |
| 2 | Yellow boiling potatoes - peeled, diced (large) | |
| (such as Yellow Finn or Yukon Gold) | ||
| 4 cups | 948ml | Defatted chicken or vegetable broth |
| Salt - to taste | ||
| 1 | Kale bunch - stems removed, (medium) | |
| And roughly chopped | ||
| Freshly-ground black pepper - to taste |
Combine the onion, potatoes and broth in a heavy 4-quart saucepan, and place over medium-high heat. Season with salt, to taste, and bring to a boil. Reduce heat to medium-low, cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, for about 20 minutes.
Add the kale, and stir well to combine. Continue cooking until the kale is tender, for 7 to 10 minutes longer.
Transfer the soup to a food processor or blender or use an immersion blender and process for about 30 seconds. The soup should have some texture and not be completely smooth.
Return the soup to the saucepan and season with salt and pepper, to taste.
This recipe yields 6 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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