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Kale and Potato Soup
From Foothills Market
<p>This is a great simple soup for an easy supper.</p>Source: The Kitchn blog (Entered by Market Manager)
Serves: 1 large or 2 smaller servings
1 medium yellow or russet potato, scrubbed and chopped
1 clove garlic, minced
1/2 tsp kosher salt
2 cups vegetable or chicken stock (or water)
1/2 bunch Kale (preferably Lacinto or Tuscan)
1 tsp lemon juice or cider vinegar
1-2 large egg
salt and pepper to taste
grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Step by Step Instructions
- Combine the chopped potato, garlic, salt, and stock or water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.
- While the potatoes cook, prepare the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the potatoes and simmer for 2 minutes. Stack the kale leaves and slice them crosswise into thin ribbons. Add them to the potatoes and kale stems. If necessary, add more stock or water to just cover the kale.
- Cover the pot and let the soup cook for 8-10 minutes. The soup is ready when potatoes are easily pierced with a fork and when kale ribbons are tender but not pulpy. Stir in the lemon juice or vinegar. Taste and season with salt and pepper.
- If a heartier soup is desired, crack an egg or two into a measuring cup and gently slide them into the soup. Ladle some soup broth onto the eggs to submerge them. Put the lid on the pot and cook for 4 minutes. When done, the egg whites should be opaque while the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup (like egg drop soup).
- Carefully spoon the eggs into a soup bowl and ladle soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
- If you have extra time, add sauteed chopped onions, celery, or carrots with the potatoes. You can also flavor your soup with a few sprigs of fresh oregano or thyme.
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