Receta Green Kale Soup for #SoupSaturdaySwappers
This month the theme for our Soup Saturday Swappers was Thanks for the Memories, and is hosted by Wendy of A Day in the Life on the Farm. Come to think of it, she's also the one who came up with this whole Soup Saturday Swappers idea. Great theme. I've been craving a couple of different soups my mom used to make, one of which had Chervil in it and the other one Green Kale.
You know where I'm going with this, yup, right back to my Danish roots. To be exact, Grønlangkål Suppe or Green Kale Soup.
Many times soup is served a little differently in Denmark. You start with a bowl of the broth, and then the meat and vegetables are dished up and served as the main course. Although I never quite liked how 'dry' the meat and potatoes were when they were served, I always wanted gravy on them. Dad relished it though, and it is a sneaky way to fill up a little before the main course.
This soup however is one I loved as a young person, never mind that it was chock-ful of vegetables, it spelled comfort to me. I would love to take the meat and cut it into small pieces and add it to the soup, along with the potatoes. I did a bit of a twist to this though, instead of cooking a nice meaty pork shoulder bone, one with lots of meat and cartilage, slow cooked in some water to which salt and pepper had been added along with a nice bay leaf and some onion, I used the liquid from a Rullepølse (rolled sausage) I'd made. The liquid from that was so tasty, I decided that it could be my base for the Green Kale Soup. BTW, the kale was courtesy of a friend, who invited me to come on by and grab some greens out of her garden. Nothing like fresh, organic produce. Which kinda reminded me of the farm where we grew all our own vegetables, and harvested them when they were ready, I used to munch on the fresh kale leaves after picking it. I loved green kale, actually, I liked most vegetables so long as they weren't cooked. But kale is probably one of my favorites. Not only in this soup, but also as Grønlangkål, which was creamed kale, served with Brunede Kartofler and Ham. Such memories. But this soup hit the spot beautifully the other day, and in fact hit the spot for lunch a few days in a row. Chop up some fresh leeks, the white part only, into thin slices. Add some lovely fresh Kale
It was so pretty, I had to share more than one picture.
Remove the stems from the Kale and either discard them or save them for stock, then chop up the leaves. I chiffonade them then, chop them up a little more. Add the leeks to the soup along with some chopped carrots
then add the chopped kale.
Simmer until the carrots are cooked and the kale is cooked as well. Serve it with some fresh rye bread or a nice crusty roll. I enjoyed it with some ryebread and a slice of Rullepølse.
You do add potatoes to this soup as well, but I didn't this time round and I didn't miss them either.
You can also add some rolled oats to the soup to thicken it up, but I don't remember Mom doing that. Yield: 4 servingsAuthor: Sid's Sea Palm Cooking - inspired by my mother's soupPrint Recipe
Green Kale Soup - Grønlangkål Suppe
prep time: 15 MINScook time: 21 MINStotal time: 36 mins
This is the soup of my childhood, rich with kale and carrots and a perfect warming soup.
ingredients:
6 cups Pork Stock
3 carrots, cut into coins and cut in half again
1 leek, white parts only, cut into rings
1 bunch Green Kale, chiffonaded
1-2 firm red potatoes, cubed
1 cup chopped cooked pork - Optional
Salt and Pepper to taste
instructions:
Pour the stock into a large pot and start to heat. Add the carrots, potatoes leeks and kale and
cook for about 20 minutes or until the carrots are tender and the kale is
cooked. Taste for seasoning and add more salt or pepper if desired. Add the pork at any time during the cooking process if you wish. Serve with either a piece of rye bread or a crisp bread
roll. Created using The Recipes Generator
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