Cream Of Kale Soup
All vegetables and chicken stock used in this recipe were organic.
Prep Time: 00:20
Cook Time: 01:45
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.
* a Mince vegetables small
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