Kale, ever since I moved to D.C. it’s dominated my ‘healthy’ food choices. So when I arrived at my farmer’s market at closing, my local farmer easily got me to commit to buying 3 bags.
So I puréed the kale, froze some in ice cub trays for future smoothies and used the rest to make a kale and potato with leek soup. In the soup I added in fresh mint and cilantro leaves – which is an odd combo but I wanted something herby. I also did not measure everything. If I repeat the recipe I’ll updated the details. In any case it’s a soup, nothing fancy, adapt as needed. I had my soup with some roasted Japanese eggplant and garlic. You could have it with toasted garlic bread.
- 1 bag kale
- 3 medium leeks, cleaned and sliced thinly
- 3 medium waxy potatoes
- 3 cloves of garlic
- 1.5 boullion cube
- 2-3 tablespoons of salted butter
- 1/2 cup cooking white wine
- 2 cups water
- 1 tsp white pepper
- 1 pinch (1/4 tsp) coriander powder
- 1 bunch of mint leaves
- 1/5 bunch Coriander leaves
- 1 blender
- 1 food processor
- 2 wooden spoons
- Medium sized soup pot with cover
- One chef’s knife
- Sweat the leaks and garlic in butter over medium-high heat and cover pot.
- Peel and cube the potatoes and add to caramalizing leeks.
- Add white pepper, coriander and bullion cube, cover the pot and cook till potatoes are soft.
- Wash the kale and purée in batches in food processor with mint and coriander (if needed add 1 tablespoon of water to get things mixing well)
- Take the cooked leak and potatoes and taste (should be slightly salty but not a lot) and purée in the blender with wine and 1/4 cup water if needed.
- Take the puréed potatoes from the blender and the puréed kale from the processor and put then in the pot with remaining water. Cook an additional 5-10 minutes on medium to low heat. Add water as needed for the consistency you prefer.
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