Title: Catalan Kale, Potato, and Garlic Soup
Categories: Soup, European, Vegetables
Yield: 6 Servings

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

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

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.

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 workbowl of a food processor
or blender and process until smooth.

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
Simon & Schuster
New York. 1991.

MM Format by John Hartman Indianapolis, IN Christmas Eve 1996
Posted to MM-Recipes Digest by "John M. Hartman" on Mar
26, 1998