Title: Catalan Kale, Potato, and Garlic Soup
Categories: Soup European Vegetable
Yield: 6 Servings

16	lg	Cloves garlic, peeled
3	tb	Unsalted Butter
2	ts	Olive oil
1	lg	Spanish onion, peeled and finely minced
6	c	(or 8) chicken stock
1 1/2	lb	Kale, stemmed, washed, and torn into 1-inch pieces
2	md	All-purpose potatoes, peeled and finely diced
		Salt and freshly ground white pepper
1/2	c	Heavy cream, optional

Bring water to a boil in a small saucepan, add the garlic cloves, and blanch for 2 minutes.

In a 4-quart casserole melt the butter with the oil over medium heat. Add the stock, kale, diced potatoes, and blanched garlic cloves and season with salt and pepper. Bring to a boil, reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the vegetables are tender.

With a slotted spoon, remove about 2 cups of vegetables from the broth, excluding the garlic cloves, and reserve. Strain the soup into a large bowl. Transfer the drained vegetables to the workbowl of a food processor or blender and process until smooth.

Whisk the pureed vegetables into the strained broth and return to the casserole. Add the reserved 2 cups of cooked vegetables and the optional heavy cream. Bring to a boil, reduce the heat, and simmer for 10 minutes. Taste and correct the seasoning and serve hot, accompanied by a crusty loaf of French bread.

1 MEYERS, Perla Perla Meyers' Art of Seasonal Cooking Simon & Schuster New York

MM Format by John Hartman Indianapolis, IN Christmas Eve 1996

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