I learned about kale soup from Jim and Robbins Hail at Bear Creek Farm. Since kale is good for us - lots of antioxidants, vitamins, minerals, etc., they had been trying to eat more. I've only recently come to like kale and this recipe is outstanding, I think. It freezes well, too, just leave out the milk or cream and add it after you thaw out the soup.
Kale SoupHalf a paper grocery sack full of fresh kale leaves
4 garlic cloves, peeled
1 medium yellow onion, sliced or diced
1 cup half and half
2 cups whole or reduced fat milk
Salt and Pepper to taste
2 teaspoons Tabasco or favorite hot sauce
1 tablespoon olive oil
1 - Heat the olive oil in a small pan. Add the onion and garlic and saute until just barely tender. Set aside.
2 - Fill a medium to large stockpot about half full of water and bring to a boil. Add the kale leaves and simmer for about 10 minutes. Drain, reserving some of the water.
3 - Working in batches, puree the kale, garlic and onion, along with some of the reserved water until smooth. Pour back into the stockpot.
4 - Add 4 cups chicken broth, along with the milk and half and half. Bring to a slow simmer.
5 - Add the hot sauce and salt and pepper to taste.
Serve with a bit of real cream, or just as it is. This makes a delicious soup for winter or summer. This makes about a half gallon of soup.
For my Kale Casserole recipe, click here.