Catalan Kale, Potato and Garlic Soup

By Master Chef on September 9th, 2019 · In Ancient Cuisine, Appetizers, Budget Cooking, Casseroles, Dinner, Herbs and Spices, Historic Recipes, Luncheon, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

The aromatic pleasures of Catalan Kale, Potato and Garlic Soup disguise its nutritious and vitamin-rich value, but disclose its unquestionable flavor!
Catalan Kale Potato and Garlic Soup

Catalan Kale, Potato and Garlic Soup

Author: Epicurus.com Kitchens

Recipe type: Soups and Stews

Cuisine: Spanish

Serves: 6 to 8

Ingredients

16 large cloves garlic; peeled
3 Tablespoons unsalted butter
2 teaspoons olive oil
1 large Spanish onion, peeled and finely minced
6 Cups chicken stock; (or 8)
1 1/2 pounds kale; stemmed, washed, and torn into 1-inch pieces
2 medium all-purpose potatoes; peeled and finely diced
salt and freshly ground white pepper
1/2 Cup heavy cream; optional

Instructions

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.

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