Catalan Kale, Potato & Garlic Soup Recipe

Step 1

Bring water to a boil in a small saucepan, add the garlic cloves, and blanch for 2 minutes.

Step 2

In a 4-quart casserole melt the butter with the oil over medium heat. Add 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 minutes or until the vegetables are tender.

Step 3

With a slotted spoon, remove about 2 cups of vegetables from the broth, excluding the garlic cloves, and reserve. Strain the soup into a large bowl. Transfer the drained vegetables to the work bowl of a food processor or blender and process until smooth.

Step 4

Whisk the pureed vegetables into the strained broth and return to the casserole. Add the reserved 2 cups of cooked vegetables and the optional heavy cream. Bring to a boil, reduce the heat, and simmer for 10 minutes. Taste and correct the seasoning and serve hot, accompanied by a crusty loaf of French bread.

MEYERS, Perla - Perla Meyers' Art of Seasonal Cooking

Things You'll Need

  • 16lg Cloves garlic, peeled
  • 3tb Unsalted Butter
  • 2ts Olive oil
  • 1lg Spanish onion, peeled and finely minced
  • 6c (or 8) chicken stock
  • 1 1/2lb Kale, stemmed, washed, and torn into 1-inch pieces
  • 2md All-purpose potatoes, peeled and finely diced
  • Salt and freshly ground white pepper
  • 1/2c Heavy cream, optional

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