Winter weather frequently requires something warm and comforting, don't you think? Besides a favorite sweater, a handknit scarf or a well-loved quilt to keep you cozy during the season, a big bowl of soup often fits the bill, offering both warmth and satisfaction in one sitting. I've been making quite a number of soups recently and thought it would be fun to share some of them. This week's soup is from Alice Waters' The Art of Simple Food.
We've been learning to incorporate more varieties of kale into our repertoire other than kale salad, kale chips and sauteed kale with red peppers & garlic. All three of those recipes are yummy of course, but I wanted to venture into unchartered waters: kale soup. As with most recipes, either from preference or necessity, I tweak the recipe just a bit. Here, I omitted the large pinch of salt that Alice Waters suggests (attempting to reduce our sodium intake) and added in some smoked sweet paprika. I also retyped the directions differently than they appear in the book since I found the 'flow' of directions a little difficult to follow as is.
Is the soup a keeper? Yes.
Curly Kale & Potato Soup
adapted just slightly from The Art of Simple Food
1 large bunch of kale, curly or Russian
1/4 cup extra virgin olive oil (evoo)
2 onions, sliced thin
1 lb potatoes (ie Yukon Gold or Yellow Finn) ~ used what small waxy ones I had on hand
4 garlic cloves, chopped
Large pinch of salt
6 cups chicken broth (I used 8 cups (or 2 boxes) of low-sodium chicken broth)
1/2 tsp smoked sweet paprika (I added this!)
Wash, drain & chop kale. Set aside. Slice onions thinly. Peel potatoes & either dice or slice into 1/4" pieces. Heat oil in soup pot over med heat. Add in onions and cook about 12 min or until onions are softened and little browned. Stir in garlic & cook for another few minutes then add in potatoes & kale. (add in salt if using). Cook about 5 min, stirring occasionally. Pour in chicken broth & smoked paprika, raise heat & bring to boil. Then reduce heat & simmer for about 30 min or until kale & potatoes are tender. (I kept it higher than a simmer because we were in a hurry, plus I found that both kale & potatoes needed more time to 'tenderize'.)