Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 lg Cloves garlic, peeled
3 tb Unsalted Butter
2 ts Olive oil
1 lg Spanish onion, peeled and
-finely minced
6 c (or 8) chicken stock
1 1/2 lb Kale, stemmed, washed, and
-torn into 1-inch pieces
2 md All-purpose potatoes,
-peeled and finely diced
Salt and freshly ground
-white pepper
1/2 c Heavy cream, optional

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.

MEYERS, Perla
Perla Meyers' Art of
Seasonal Cooking
Simon Schuster
New York. 1991.

MM Format by John Hartman Indianapolis, IN Christmas Eve 1996

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