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Kale and Potato Soup

See original recipe at: dianacooks.com
kept byjoeshmoe
recipe bydianacooks.com
Notes: 

Adapted from The Art of Simple Food by Alice Waters

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Ingredients: 

1/4 cup extra virgin olive oil
2 onions, sliced thin
4 cloves garlic, minced
1 large bunch of kale, tough center stem removed and leaves sliced into thin shreds
1 lb. Yukon gold potatoes, peeled, halved, and sliced into 1/4″ pieces
6 cups homemade chicken broth
Kosher salt, to taste
Shaved Parmesan Reggiano cheese, for garnish

  1. In a heavy soup pot, heat olive oil over medium heat.
  2. Add onions, stir to coat with oil, and cook for 10 to 12 minutes, until soft and just starting to caramelize.
  3. Stir in garlic and cook for another two minutes.
  4. Add kale, potatoes, and a large pinch of salt.  Stir and cook for a 5 minutes.
  5. Add broth. Bring broth to a simmer, reduce heat and cook for 30 minutes, or until potatoes are cooked through.
  6. Garnish with parmesan cheese and olive oil.

 

See original recipe at dianacooks.com

 

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