Hirut M'cleod

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Kale, Kale and more kale

September 18, 2015 By Hirut M'cleod Leave a Comment

Puréed kale for future smoothies

Puréed kale for future smoothies

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.

 

 

INGREDIENTS

Potatoes make the soup quite creamy and a salted roasted eggplant adds sweetness

Potatoes make the soup quite creamy and a salted roasted eggplant adds sweetness

  • 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

MATERIALS

  • 1 blender
  • 1 food processor
  • 2 wooden spoons
  • Medium sized soup pot with cover
  • One chef’s knife

INSTRUCTIONS

  • 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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