Chilled Kale And Potato Soup Food

CHILLED KALE AND POTATO SOUP

Steps:

• Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

POTATO AND KALE SOUP

Steps:

• In a large pan, cook onion in oil until tender.
• Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
• Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
• Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.

KALE SOUP

Steps:

• Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
• Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
• Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.

KALE AND BROCCOLI SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
• Add the broccoli and simmer until the potatoes and broccoli are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and continue to cook until the kale is tender, about 5 minutes. Remove from the heat, and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Reheat the soup if necessary. Off the heat, swirl in the butter until it is melted. Adjust the consistency with water and seasoning with salt and pepper as needed.
• Serve hot sprinkled with croutons and grated Pecorino.

SWEET POTATO AND KALE SOUP

Steps:

• In a large saucepan warm the olive oil over medium heat. Sauté onion, shallot, carrots and celery until the onions are translucent, about 5 minutes.
• Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch.
• Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes.
• Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.

GERMAN CREAMY POTATO SOUP WITH KALE

Steps:

• Boil potatoes in vegetable stock and water in a large soup pot, until they are very soft.
• While potatoes are cooking, brown beef, pork, and garlic.
• Once potatoes are done, add meat and garlic mixture, milk, and cream cheese. Bring to a boil and cook 3-4 minutes or until cream cheese is completely melted.
• Turn heat down to low. Let soup simmer 7 minutes. Add cream and cheese. Simmer 5 minutes. Add kale, simmer 5-7 minutes. Season with pepper and salt, and serve hot. Garnish with extra shredded cheese if desired.

SWEET POTATO AND KALE SOUP

Steps:

• Cook onion in cooking spray on medium high for several minutes until translucent.
• Add garlic to pot, cook for 30 seconds.
• Add potatoes to pot, add enough water to cover potatoes.
• Add spices and vegetable broth powder.
• Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
• Add kale to pot and simmer for 2 minutes, or until kale is wilted.
• If you like, mash some of the potato chunks to thicken the soup.
• Enjoy!

POTATO SOUP

Steps:

• In a large saucepan, cover potatoes with water and cook.
• In large frying pan cook bacon until crisp.
• Saute onion in bacon drippings (if I have fresh garlic I will add a chopped clove with the onion).
• Drain off any excess drippings.
• Add milk, oxo cubes, salt and pepper, flour.
• Mix well and cook stirring until thickened.
• Add to potatoes and water and stir well.
• Simmer 5- 10 minutes.

LINGUICA, KALE, AND POTATO SOUP

Steps:

• Heat olive oil in a deep, heavy pot over medium high heat.
• Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale.
• Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
• Add beans, tomatoes, linguica,& broth and bring to a full boil.
• Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
• Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.

CHILLED KALE AND POTATO SOUP

Steps:

• Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

CHILLED KALE AND POTATO SOUP

Steps:

• Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES

Steps:

• Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
• Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
• Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.