Cream of Kale Soup

My supper~ Cream of Kale soup, deviled eggs and homemade sourdough bread with butter. :)


Beautiful fresh kale:



Removed from stems and chopped:



3 little garlic cloves left from last year:



Minced:



Chopped fresh green onions:



A few potatoes:



Peeled and cubed:



All ingredients in the pot: (see recipe below)



soup pureed in blender:



Kale is my favorite vegetable. It is easy to grow, never bolts in the heat, can be overwintered with very little fuss, and is super-nutritious! I'm always looking for new ways to use it. I've used it to make Colcannon, in stir fries, in omelets, in soups, steamed and buttered with salt and pepper.... but this time I wanted to make soup. Here is what I came up with:

Cream of Kale Soup

Fresh Kale
A few potatoes
Some fresh green onions
fresh garlic cloves
chicken stock (I think I had about 2- 3 cups of stock.)
sea salt
freshly ground pepper
just a little poultry seasoning
Extra-virgin olive oil and butter

Chop up the onions and saute in the olive oil and butter (just use enough to do the job. Use your own judgment. I didn't measure it.) Toward the end of the time you are sauteing the onions, add the minced garlic and cook just a little longer. Cook all of this just long enough that the onions are getting pretty limp.

Add the potatoes, which I peeled and cubed. I don't usually peel potatoes, but the skins are starting to look a big tired this time of year.

Take the kale off of the thick stems and chop that up and add that and the seasonings and stock (mine was frozen) to the pot. Bring to a boil and reduce to a simmer. Cook until the potatoes are quite tender.

Pour everything into your blender and blend the soup. Then, adjust seasonings and serve!

This is really delicious, and, like so many things, it was even better the next day, reheated.