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Name: Kale and Potato Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Virgin olive oil; 1 1/4 lb Red potatoes; Salt; 6 cloves Garlic sliced; 1 md Red onion or yellow onion; Black Pepper freshly ground; 7 c Water; 1/2 ts Red pepper flakes; 1 lg bunch kale; parsley Finely chopped; 2 Bay Leaves

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INGREDIENTS

3 tb Virgin olive oil
1 1/4 lb Red potatoes
Salt
6 cloves Garlic ; sliced
1 md Red onion ; or yellow onion
Black Pepper ; freshly ground
7 c Water
1/2 ts Red pepper flakes
1 lg bunch kale
parsley ; Finely chopped
2 Bay Leaves

Servings

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 teaspoon 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 cup 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 cups 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. If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

NOTES

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Kale and Potato Soup

3 tb Virgin olive oil
1 1/4 lb Red potatoes
 Salt
6 cloves Garlic sliced
1 md Red onion or yellow onion
 Black Pepper freshly ground
7 c Water
1/2 ts Red pepper flakes
1 lg bunch kale
 parsley Finely chopped
2 Bay Leaves

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  teaspoon 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  cup 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 cups 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. If possible, set soup aside 1 hour to allow  flavors to merge and develop even further, then serve with light sprinkling  of parsley.    DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Nutrition

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Serving Size: 1 Serving (394g)
Recipe Makes: 4

Calories: 212
Calories from Fat: 95 (45%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 18.6mg		1 %
Potassium 722.9mg		19 %
Total Carbohydrate 27.9g		8 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 24.4g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 212

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