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Receta Catalan Kale, Potato, And Garlic Soup
by Global Cookbook

Catalan Kale, Potato, And Garlic Soup
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  Raciónes: 6

Ingredientes

  • 16 lrg cloves garlic, peeled
  • 3 Tbsp. unsalted butter
  • 2 tsp extra virgin olive oil
  • 1 lrg spanish onion, peeled and finely mi, nced
  • 6 c. (or possibly 8) chicken stock
  • 1 1/2 lb kale, stemmed, washed, and torn int, o 1-inch pcs
  • 2 med all-purpose potatoes, peeled and fi, nely diced
  • 1 x salt and freshly grnd white peppe, r
  • 1/2 c. heavy cream, optional

Direcciones

  1. Bring water to a boil in a small saucepan, add in the garlic cloves, and blanch for 2 min.
  2. In a 4-qt casserole heat the butter with the oil over medium heat.
  3. Add in the stock, kale, diced potatoes, and blanched garlic cloves and season with salt and pepper. Bring to a boil, reduce the heat, partially cover, and simmer for 25 to 30 min or possibly till the vegetables are tender.
  4. With a slotted spoon, remove about 2 c. of vegetables from the broth, excluding the garlic cloves, and reserve. Strain the soup into a large bowl. Transfer the liquid removed vegetables to the workbowl of a food processor or possibly blender and process till smooth.
  5. Whisk the pureed vegetables into the strained broth and return to the casserole. Add in the reserved 2 c. of cooked vegetables and the optional heavy cream. Bring to a boil, reduce the heat, and simmer for 10 min. Taste and correct the seasoning and serve warm, accompanied by a crusty loaf of French bread.
  6. MEYERS, PerlaPerla Meyers' Art ofSeasonal Cooking