Catalan Kale Potato & Garlic Soup Recipe
Recipe Ingredients
16 large cloves garlic, peeled
3 tbsp unsalted butter
2 tsp olive oil
1 large spanish onion, peeled and finely mi, nced
6 cup (or 8) chicken stock
1 1/2 lb kale, stemmed, washed, and torn int, o 1-inch pieces
2 medium all-purpose potatoes, peeled and fi, nely diced
1 salt and freshly ground white peppe, r
1/2 cup heavy cream, optional
Recipe Preparation
Bring water to a boil in a small saucepan, add the garlic cloves, and
blanch for 2 minutes.
In a 4-quart casserole melt the butter with the oil over medium heat.
Add the stock, kale, diced potatoes, and blanched garlic cloves and
season with salt and pepper. Bring to a boil, reduce the heat,
partially cover, and simmer for 25 to 30 minutes or until the
vegetables are tender.
With a slotted spoon, remove about 2 cups of vegetables from the
broth, excluding the garlic cloves, and reserve. Strain the soup
into a large bowl. Transfer the drained vegetables to the workbowl
of a food processor or blender and process until smooth.
Whisk the pureed vegetables into the strained broth and return to the
casserole. Add the reserved 2 cups of cooked vegetables and the
optional heavy cream. Bring to a boil, reduce the heat, and simmer
for 10 minutes. Taste and correct the seasoning and serve hot,
accompanied by a crusty loaf of French bread.
MEYERS, Perla
Perla Meyers' Art of
Seasonal Cooking
Simon & Schuster
New York. 1991.
MM Format by John Hartman Indianapolis, IN Christmas Eve 1996
Servings: 6
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