Catalan Kale, Potato and Garlic Soup
Cuisine: Spanish
Author: Kitchens
  • 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
  1. Bring water to a boil in a small saucepan, add the garlic cloves, and blanch for 2 minutes.
  2. 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.
  3. Bring to a boil, reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the vegetables are tender.
  4. With a slotted spoon, remove about 2 cups of vegetables from the broth, excluding the garlic cloves, and reserve.
  5. Strain the soup into a large bowl. Transfer the drained vegetables to the workbowl of a food processor or blender and process until smooth.
  6. Whisk the pureed vegetables into the strained broth and return to the casserole.
  7. Add the reserved 2 cups of cooked vegetables and the optional heavy cream.
  8. 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.
Recipe by Recipes at