Title: Catalan kale~ potato~ & garlic soup
 Categories: Soup, European, Vegetables
      Yield: 6 Servings
 
     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
 
  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