Kale and potatoes soup.
It was overcast today, and what a perfect occasion to make soup.
This is my first experiment cooking with Kale and the result was quite a light yet filling soup. Most of all, the simplest soup to prepare. A few ingredients all in the same pot. Make sure that when you handle your hand help mixer, you are away from the heat source. Of course you can let your imagination go and add carrots, celery…. anything that your heart desires.
Therefore a very healthy, loads of fresh vegetables, and delicious soup for a great family dinner.
Definitely will make it again. Along side served toasted French bread. The sour cream is optional but yet it gives it a great taste. Try it both ways for fun.
Tonight’s October 24, 2011 dinner:
Kale and Potatoes Soup
Oatmeal Raisin Cookie with Peaches
KALE AND POTATOES SOUP
1 large bunch kale, stem removed and chopped
2 large potatoes, peeled and diced
1 zucchini cut in rounds
2 small parsnips, peeled and diced
4 garlic cloves, peeled
1 large chicken breast
In a large pot place all the above ingredients and cover with water.
Cook over medium heat until the potatoes are tender and the kale is soft, 30 to 45 minutes.
When done remove from heat and with a hand-held mixer, or food processor, puree.
Serve in bowls with a dollop of sour cream.