Tuesday, June 21, 2011

Creamy Potato Kale Soup with Leeks


This Potato Leek soup has been on my favorites list for the past 10 years. It's from Mollie Katzen's Moosewood Cookbook. Click here for more of her recipes. The main ingredients for this soup are in the CSA box, (hope you dried some of that dill.)



Ingredients:
1 cup finely chopped onions
2/3 finely chopped leeks
1/2 Tsp salt
1 Tbsp vegetable oil
4 c. vegetable stock (We like Rapunzel's pure organic w/ sea salt and herbs)
4 c. coarsely chopped potatoes
1/4 tsp ground fennel
1/2 c. finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp dijon mustard
1 1/2 tbsp minced fresh basil
2 tbsp minced scallions
1/2 c. evaporated milk
4 c. loosely packed shredded kale
salt and pepper to taste
squeeze of fresh lemon

Directions:
In a soup pot sauté onion, leeks, and salt in oil on very low heat until tender. Add stock and bring to a boil. Add potatoes, fennel, celery, wine, and dill. Simmer 20 minutes, covered, until potatoes are tender. Puree soup in blender until smooth. Return to pot and stir in mustard, scallions, basil and evaporated milk.
In a separate pot, boil kale in just enough water to cover. When tender drain and add to soup. Salt and pepper to taste.

1 comment:

farmbooks gal said...

I loved this soup.. I used chicken broth instead of veggie broth and used up a small container of low fat cream cheese instead of milk..it was so good...used lots of dill.

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.