Kale And Potato Soup
Ingredients
7 C. water
1 large bunch kale
1 1/4 pound red potatoes
salt
2 bay leaves
3 Tbsp. virgin olive oil
1 medium red or yellow onion diced into 1/2 squares
6 garlic cloves; sliced
1/2 tsp. red pepper flakes
freshly ground pepper
finely chopped parsley for garnish
Cooking Instructions
Heat water in large pan. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1 inch long pieces and add them to the water. Cut leaves into pieces about 2 inch square, wash well and set aside. Scrub and peel potatoes and add peels to heating water along with 1/2 tsp. salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pieces about 1/2 inch square. Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf. Cook over medium high heat 3 or 4 minutes, stirring frequently, then season with salt. Stir in potatoes and 1 C. strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice. Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 C. soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)