Kale & potato soup (prodigy)
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Kale & potato soup (prodigy)
  Potato    Soups    Vegetarian  
Last updated 6/12/2012 12:45:57 AM. Recipe ID 5987. Report a problem with this recipe.
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      Title: Kale & potato soup (prodigy)
 Categories: Soups, Vegetarian
      Yield: 4 Servings
      7 c  Water
      1 lg Bunch kale
  1 1/4 lb Red potatoes
      2    Bay leaves
      3 tb Virgin olive oil
      1 md Red or yellow onion
           - diced into 1/2-in squares
      6    Garlic cloves; sliced
    1/2 ts Red pepper flakes
           Freshly ground pepper
           Finely chopped parsley
           - for garnish
  HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of
  ruffled kale leaves. Chop stems into 1-inch long pieces and add them
  to the water. Cut leaves into pieces about 2-inch square, wash well
  and set aside. Scrub and peel potatoes and add peels to heating water
  along with 1/2 teaspoon salt and 1 bay leaf. When water boils, lower
  heat and let it simmer while you assemble remaining ingredients. Cut
  peeled potatoes into pieces about 1/2-inch square. Heat oil in soup
  pot, add onion, garlic, red pepper flakes and remaining bay leaf.
  Cook over medium-high heat 3 or 4 minutes, stirring frequently, then
  season with salt. Stir in potatoes and 1 cup strained simmering
  stock. Cover and cook slowly 5 minutes. Add kale, cover again and
  steam until leaves are wilted, stirring once or twice. Strain
  remaining stock into soup pot. Bring to boil, reduce heat and simmer
  slowly, covered, until potatoes are soft, about 30 minutes. Use back
  of wooden spoon to break up potatoes by pressing them against sides
  of pot or puree 1 or 2 cups soup in blender and return it to pot to
  make unifying background for other elements. Taste soup and season to
  taste with salt and generous grinding of pepper. If possible, set
  soup aside 1 hour to allow flavors to merge and develop even further,
  then serve with light sprinkling of parsley.

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Recipe ID 5987 (Apr 03, 2005)

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