Catalan Kale~ Potato~ & Garlic Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
16 large: Cloves garlic, peeled
3 tbsp: Unsalted Butter,
2 tsp: Olive oil,
1 large: Spanish onion, peeled and finely minced
6 cup: , (or 8) chicken stock
1 1/2 lbs: Kale, stemmed, washed, and torn into 1-inch pieces
2 medium: All-purpose potatoes, peeled and finely diced
Salt and freshly ground white pepper,
1/2 cup: Heavy cream, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp