Cream Of Kale Soup

All vegetables and chicken stock used in this recipe were organic.

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Servings: 4

Prep Time: 00:20

Cook Time: 01:45

Main Ingredients

2 yukon gold potatoes (medium size; wash well, mince into small cubes; skin on)

1 medium spanish onion (mince)

2 stalks celery (mince)

2 large carrots (peeled and diced after washing)

4 garlic cloves (peeled and minced)

5 lbs kale (blue scottish curled and/or winterbor varieties as available; wash well; break into small pieces excluding the stalk)

1 italian flat parsley bunch or cilantro ( large bunch: clean and use leaves)

1/4 stick butter (melted)

2 qts chicken stock

2 cups light cream

1/4 cup olive oil

2 sea salt (to taste) (start with teaspoons)

1 tsp oregano (dry)

1 tbsp lemon juice

1/8 tsp nutmeg

cayenne pepper: a dash


1Suggest mincing/dicing and combining all vegetables (except Kale) together in small bowl; add olive oil to skillet on medium heat and cook for several minutes with stirring (approx. 8 minutes).

2Add chicken stock, lemon juice, butter, Cayenne pepper, oregano and Kale to skillet or Dutch Oven. Cover and let simmer for 1 1/2 hours (low heat). Stir occasionally to prevent sticking.

3Let mixture cool and fill a blender with approximately 3 cups of cooked vegetables/chicken stock at a time and blend.

4Repeat this procedure until all of the vegetable mix and cream are blended.

5Return blended vegetables/cream mixture to skillet, add cream and nutmeg and cook until mixture boils, stirring frequently.

Additional Notes

  • a Mince vegetables small

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