October 16, 2010

Potato and Kale Soup

Bring on the soup!  When the weather cools, soups, stews, and chili are on the menu in our home.  I’ll be reposting some of my soup recipes over the next few days.

Potato and Kale Soup

5 potatoes peeled and cubed (Yellow or russet)

¼-1/2 pound kale (remove tough veins and chop roughly)

1 large onion

1-3 cloves garlic minced

½-3/4 c chopped carrots (if desired)

Water or Chicken or Vegetable Stock (adjust seasoning if stock)

2 T. Kosher Salt (or to taste)

1T. fresh cracked pepper (to taste)

4-6 T. Butter

4-6 T. Whole Wheat Flour (can use white flour)

1-3 c. Whole Milk or cream

Tony’s  Cajun Seasoning (optional)

If desired add, cubed ham, shrimp, crab meat, or cooked Italian sausage to the soup.

Directions: Use enough water or stock to cover the vegetables. Boil until potatoes are done. In a separate saucepan make a blond roux. Use equal parts butter and whole wheat flour cooked over medium low heat and whisked together (the more roux you make the thicker your soup). Add at least 1 cup of milk or cream to the roux, stirring it in slowly—the more milk, the creamier the soup. Add the roux/milk mixture to the soup pot. Cook until heated through and check seasoning. Add Tony’s if desired. Enjoy!

This dish can easily be made vegetarian, but it is more difficult to make vegan. If you want to experiment in making it completely animal product free, try to thicken the soup with soy or almond milk and cornstarch.

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