recipe of the week: Potato Kale Soup


Potato Kale Soup

4 tablespoons olive oil
2 medium onions, chopped
10 cloves of garlic, chopped
1/2 tablespoons red chile flakes or to taste
1 1/4 teaspoons salt
6 medium potatoes, peeled and diced into 3/4″
3 cups coarsely chopped kale
black pepper


Heat oil in soup pot; add onions, garlic, chile flakes, and salt and saute until onions are translucent.  Add potatoes and enough water to cover by 4 inches.  Bring to a boil and cook, covered, until potatoes are about half done.  Add kale and cook, uncovered, until potatoes are tender, 10-15 minutes.  Puree soup in blender or food processor.  Season with pepper to taste.  Makes 6-8 servings.


Recipe from the excellent book: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition

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