Free Recipe Catalan Kale, Potato, and Garlic Soup

Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Catalan Kale, Potato, and Garlic Soup Recipe

16 lg Cloves garlic, peeled
3 tb Unsalted Butter
2 ts Olive oil
1 lg Spanish onion, peeled and
-finely minced
6 c (or 8) chicken stock
1-1/2 lb Kale, stemmed, washed, and
-torn into 1-inch pieces
2 md All-purpose potatoes,
-peeled and finely diced
Salt and freshly ground
-white pepper
1/2 c Heavy cream, optional

Catalan Kale, Potato, and Garlic Soup 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 Posted to MM-Recipes Digest by John M. Hartman <> on Mar 26, 1998

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