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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Main Dishes |
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Winter Leek, Kale, and Potato Soup
Provided by cr
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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1 bunch kale |
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1 medium leek (light green and white parts only) |
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2 large potatoes |
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1 c. diced Hemplar's ham |
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1 tbsp. butter |
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1 clove garlic |
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4 c. water or broth, divided |
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milk and butter to taste |
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salt and pepper to taste |
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Directions:
Thoroughly wash and roughly chop kale.
Finely chop leek and garlic.
Dice potatoes.
Steam the kale and set aside (don't attempt to cook it with the potatoes, the flavor will be too strong).
Melt 1 tbsp. butter in a soup pot. Add the leek and saute until soft. Add the garlic and saute another minute.
Add the diced potatoes and 2 c. of the water or broth. Bring to a boil, then reduce heat and simmer until potatoes are soft.
Lightly puree this mixture with an immersion blender, or in a blender or food processor, until the desired consistency is reached.
Return reserved kale, ham, and the potato mixture to the soup pot.
Add the remaining broth, and milk and butter to desired consistency/flavor. Add salt and pepper to taste.
Heat gently until hot and serve.
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