Kale and Potato Soup with a Kick of Red Chile
- 1 bunch lacinato or other kale
- 3 TB extra virgin olive oil
- 1 medium onion
- 6 cloves garlic
- 1/2 tsp dried red chili flakes
- 1 bay leaf
- 1 tsp salt
- 4 medium red potatoes
- 7 cups vegetable stock
- Freshly ground black pepper
- Crème fraiche, optional
A warm and hearty soup with a kick! Perfect for a cool winter night.
Remove the kale leaves from the stems by holding each leaf by the stem end in one hand and holding a sharp knife in the other hand, slice from bottom to top along both sides of the stem. Discard stems and cut kale leaves roughly into 2” chunks. Peel and chop the onion into medium dice. Peel and roughly chop the garlic. Scrub the potatoes and cut into ½ inch dice. Heat the olive oil in a large soup pot. Add the onion, garlic, chili, bay leaf and salt. Cook over medium heat for a few minutes, stirring. Add the potatoes and the stock or water, cook for about 5 minutes then add the kale. Bring to a boil, then reduce heat, cover pot, and simmer slowly for about 30 minutes until the potatoes are soft. Puree 2 cups of the soup in a blender and return to pot, briefly use an immersion blender or mash some of the potatoes with a spoon against the side of the pot to create a creamy texture for the soup. Taste and add more salt if needed. Season with several grinds of black pepper. Allow soup to sit for an hour or more before serving to develop flavors. Gently reheat. Nice topped with a spoonful of Crème Fraiche.