Curly Kale and Potato Soup

this is perhaps siena’s most favorite meal. she stretches her little mouth to its limit and waits for each tasty spoonful. after witnessing her eat, a friend dubbed her a “little kale hole”. that nickname stuck.

the recipe is from Alice Waters’ The Art of Simple Food. i’m not a fan of how she presents the recipes without a list of ingredients so i formatted the ingredients in bold to make reading the recipe a bit easier.

the photo of siena is from her dad’s garden to bib series, and unfortunately doesn’t show the kale hole in action. but you get the idea…

makes 2 quarts: 4-6 servings

–> to feed the lil’uns, puree a small batch. i prefer this soup un-pureed for adult types.

remove the tough stems from the leaves of:

1 large bunch of kale, curly, or russian (or whatever greens you got!)

wash, drain well, and coarsely chop.

heat in a heavy soup pot:

1/4 cup extra virgin olive oil

add:

2 onions, sliced thin

cook over medium heat, stirring occasionally  about 12 minutes

while the onions are cooking, peel, cut in half, and cut into 1/4 in thick slices:

1 pound potatoes (yellow finn or yukon gold)

when the onions are cooked stir in:

4 garlic cloves, chopped

cook the garlic for a couple of minutes, then add the potatoes and chopped kale. stir, then add:

a large pinch of salt

cook for 5 minutes, stirring occasionally.

pour in:

6 cups chicken broth

raise the heat, bring to a boil, then immediately reduce the heat to a simmer and ocok for 30 minutes, or until the kate and potatoes are tender. taste the soup and add more salt if necessary serve hot and garnish each serving with :

extra-virgin olive oil

parmesan or other hard cheese, freshly grated.

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