Kale Soup
A creamy blended kale and potato soup by Japanese home cook Nami (Just One Cookbook); the dish itself is a Western-style pureed vegetable soup finished with creme fraiche and mint.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 cloves | garlic | |
| 3 | Yukon Gold potatoes | |
| 1/2 | onion | |
| 6 cups | 1.4 l | baby kale (lightly packed) |
| 4 Tbsp | 60 ml | unsalted butter |
| — | sea salt | |
| — | freshly ground black pepper | |
| 1 quart | 945 ml | chicken stock/broth (or vegetable stock) |
| 6 Tbsp | 90 ml | creme fraiche (or sour cream, for garnish) |
| — | mint leaves (for garnish) |
Instructions
- Gather all the ingredients.
- Mince the garlic; peel and chop the potatoes and onion. Rinse the kale well, drain and remove the thick stems.
- Melt the butter over medium heat in a heavy soup pan.
- Add the garlic, onion and potatoes, season with salt and pepper, and cook for several minutes, stirring.
- Add the chicken or vegetable broth and bring to a boil.
- Skim off the scum and fat until clear for a refined taste.
- Cover and simmer gently about 15 minutes, until the potatoes are tender.
- Add the baby kale and cook uncovered 2-3 minutes, until tender.
- Transfer the soup to a blender and puree (cover the lid hole with a towel to let steam escape).
- Pour the soup back into the pan, adjust the seasoning and serve in bowls, garnished with creme fraiche and mint leaves.