Monday, May 9, 2011

2 Recipe #264: Kale-Potato-Leek Soup

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Instead of throwing away the stems and center ribs left over from the kale chips recipe or the green parts of leeks, try this recipe as a way to use up the parts you'd typically discard. Don't be too concerned about the flavor of the soup. It'll still taste good. :-D Everything's puréed in the blender anyhow, so you probably won't even notice the difference. ;)

I made this recipe for my parents the last time I was home. They really enjoyed it and I hope you will too. :-D


Kale-Potato-Leek Soup

Ingredients:
1 Tbsp. extra virgin olive oil
2 c. leeks, green parts
1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
1 large fresh bay leaf
1/4 c. dry sherry
4 c. water
1 lb. potatoes, peeled and diced (makes about 3 c. diced potatoes)
3 c. kale stems and center "ribs" (left over from kale chips recipe)
1/4 c. fresh dill, finely minced and densely packed
2 Tbsp. fresh Italian flat-leaf parsley, roughly chopped and densely packed
1 Tbsp. fresh thyme leaves, densely packed
1/2 Tbsp. fresh rosemary leaves, finely minced and densely packed
1/2 Tbsp. fresh rosemary leaves, roughly chopped and densely packed
1/4 tsp. salt, or to taste
1/8 tsp. ground black pepper, or to taste

Directions: In a large sauce pot, sauté leeks, garlic, and bay leaf in olive oil on low heat for 5 minutes. Deglaze with sherry, reducing liquid's volume by half. Add water and bring to a boil. Then reduce heat to low, add kale stems, potatoes, and water, cover with lid, and simmer for 25-30 minutes, or until potatoes are tender and easily pierceable with a fork. Then add fresh herbs, cover again, and simmer for 5 more minutes. Remove from heat and allow to cool for 10-15 minutes. Discard bay leaf. When almost completely cooled, transfer to blender in batches and purée until smooth. Soup can be served hot or cold. If necessary, reheat soup. Serve immediately and enjoy!

Yield: Serves 4. (Makes 8 c.)

2 comments:

Healthy Mamma said...

Wow, I never would have thought to be frugal w the remaining veggies. Great idea!

Cyberpenguin said...

Thanks, Healthy Mamma! Another similar idea would be to use broccoli stalks (as well as the florets) when making Cream of Broccoli soup. Also, here are some other ways to make use of vegetable/produce scraps: Green Ideas For Reducing Kitchen Waste. Hope you find these suggestions useful!

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