Back in November my brother-in-law came to visit. We went grocery shopping to pick up some items for football watching and dinner making. Upon their departure we were left with a bunch of kale; a large quantity not a single bunch.
So I made kale chips.
And still there was a little bit left to freeze and “sneak” into Firecracker’s smoothies.
So. Much. Kale!
Not that that’s a bad thing. I buy kale hardly ever, I can count on one hand the number of times I’ve purchased said green. I have nothing against kale, but I guess I never jumped on the bandwagon a couple of years ago.
This soup though, I can get on board with. But only if there’s bacon with it. Before heating up some leftovers I had to fry a piece of bacon to provide that bit of crunch and salt.
- 4 slices center cut bacon, chopped
- 3 Yukon gold potatoes, peeled and diced
- 1 leek, sliced in half-moons
- 1 tsp minced garlic
- 1/2 tsp dried thyme
- 4 C chicken broth
- 1 bunch kale, stems removed and chopped
- 1/4 tsp Worcestershire sauce
- sour cream for serving (optional)
- Cook bacon in a Dutch oven over medium-high heat until crispy. Remove with a slotted spoon and set aside on a paper towel lined plate.
- Add the potatoes and leeks to the pot and cook 3 minutes. Add garlic, thyme, S+P and cook another 2 minutes. Add the chicken broth and 4 C of water. Bring to a boil, reduce to a simmer and cook 15 minutes.
- Reserve a little bit of the kale to make kale chips for garnishing the soup. Add the remaining kale to the soup, cover the pot, and cook 5 minutes until the kale is wilted. Stir in the Worcestershire.
- Using an immersion blender, puree the soup until smooth. (Note: If using a stand blender you may need to puree the soup in batches. Leave the lid slightly open and cover with a towel to prevent burns.)
- Put the reserved kale on a baking sheet, spray with cooking oil, season with S+P and broil until crispy.
- Garnish the soup with kale chips, bacon, and sour cream.
*This recipe is adapted from Food Network Magazine, January/February 2015*