Greens Cookery April 2016 - Page 18

Kale Vichyssoise Kale Vichyssoise Kale is a popular superfood, get all of the nutrients it has to offer in this thick and creamy soup. Prep Time: 20 minutes Cook Time: 30 minutes Yield: 5 servings Preparation 1. Heat olive oil in a large stockpot over medium heat. Ingredients 2 tablespoons olive oil 2 leeks sliced ¼ inch thick 1 cup white wine 32 ounces low sodium vegetable broth 1 pound Yukon gold potatoes, diced 1 bunch (6 ounces) Lacinato kale leaves, chopped (discard thick stems) 1 1/2 teaspoon kosher salt 1/2 teaspoon ground pepper 1 cup heavy whipping cream 2. Add sliced leeks to the pot and sauté for 5 minutes, stirring occasionally. 3. Add white wine, vegetable broth and diced potatoes. Increase heat and bring to a boil. Reduce heat to low and simmer 30 minutes or until the potatoes are fork tender. 4. Stir in sliced kale and cook for about 3-5 minutes or until kale is slighty wilted. 5. Turn off the heat and transfer contents of the stockp ot to a blender and puree on high until smooth. Be careful to cover the top of the blender with a towel and hold firmly as you blend to avoid hot liquid escaping out the top of the blender. 6. Return soup back to the pot. Stir in heavy cream and season with salt and pepper. 7. Serve the soup hot or bring to room temperature and refrigerate to serve cold. 8. Garnish with sour cream. (optional) Cook’s Note: Slice off the green part of the leek and the root end, discard. Slice the white part of the leek in half-length wise. Place cut side down on the cutting board and cut in to ¼ inch thick slices. Transfer to a colander and rinse very well to remove sand/dirt. I don’t recommend using a stick blender with this soup because the texture will not be as velvety smooth and creamy. Nutrition Facts for one serving (1 cup): 440 calories; 6g total fat; 13g saturated fat; 70mg cholesterol; 520mg sodium; 37g carbohydrates, 3g fiber; 10g protein