Sunday, October 02, 2011

Fragrant Kale Potato Soup

I am canning applesauce this afternoon, sealing the first two batches and cooking the second batch at this very moment.  I expect approximately 12 quarts.  Not too shabby.  We picked apples yesterday, a pleasant task for all involved.

It is the second-poorest apple crop we've had, but the tree is still recovering from the massive prune Blaine inflicted upon it the winter of 2010.  And honestly . . . we don't mind at all.  The amount is "just right" for this year.  The only sadness is not having extra to give away.  Otherwise, we are perfectly content.

Blaine has had the baby in the backpack most of the day, with short snuggle breaks with mama and/or sleep (it is nap-time right now).  The house smells lovely and the thought of applesauce on our pancakes this winter makes me smile.  The sun is shining and the day is warm . . . I couldn't ask for anything nicer.  As my MIL likes to say, it is a "Perfect Ten".

We have been feasting on an absolutely scrumptious soup of late.  I adapted it from the Kale Potato Soup recipe in Simply in Season and added "fragrant" to the title because of all the garlic and celery.  We had it for both lunch and dinner yesterday!  Yo.  It is that good.  Tasty and filling.


Part I
  • 2 TBSP butter
  • 2 onions
  • 4-5 stalks celery
  • 3-4 cloves garlic
  • 4 large potatoes
  • 4 cups stock
Saute onions and celery, then garlic in butter while dicing the potatoes.  Once wilted, add potatoes and stock, cover partially, and cook until tender.  While simmering, go to Part II and prep. 

Part II
  • 2 large bunches kale
  • 4-5 sprigs parsley
  • 1 cup yogurt, sour cream, or homemade cream cheese
  • 6 cups stock
  • 1 tsp salt
  • pepper to taste
De-stem kale, roll leaves and chop.  Chop parsley.  Add everything to the pot, then cook, partially covered, until kale is done, maybe 10 minutes.  Use a stick blender to blend to a chunky (or smooth) consistency. 

Serve with grated cheese and/or croutons.

In the past I've blended this soup into a puree, but I prefer it chunky.  It is nice to have something to bite down on, and I especially like the chewy texture of the kale.  De-wisch-shush.

I also have to note that everything in this soup was grown or produced by us, including the homemade cream cheese (though the milk came from a local farm) and the chicken stock.  Butter, salt and pepper are the only items that weren't produced on the premises. 

Huah!  Awesome.

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