Tuesday, January 09, 2007

Kale/Potato Soup

For those who enjoy a good soup for supper, along with some cornbread, rolls, or crusty bread, here is another of our favorites. I served this for supper on Friday night and it was yummy. The simple ingredients blend into a very unique and wonderful flavor.


4 oz. (or more) kielbasa (I use the light variety)
3 medium potatoes, peeled
Approximately 6 cups water
1 tsp. salt (or more if needed)
1/2 lb. (or more) fresh kale
1 Tblsp. olive oil
1/4 tsp. pepper

Dice the kielbasa and place in a Dutch oven over medium heat. Cook, stirring often, until kielbasa is lightly browned. Cut the potatoes in half, then in half again and slice them 1/4-inch thick. Add them to the Dutch oven with enough water to barely cover them. Stir in the salt. Bring to a boil; cover, reduce heat and simmer 15 minutes or until potatoes are tender. While potatoes simmer, wash the kale well under cold running water. Trim off any blemished parts. Cut the leaves from the stems and shred the leaves finely with scissors. Set aside. (Throw the stems away.) When potatoes are done, take a potato masher and mash lightly to break them up. Add 5 cups water along with the shredded kale, the olive oil, and the pepper. Bring to a boil; cover, reduce heat, and simmer for 4 to 5 minutes until kale is nicely wilted.

This is a most delicious soup!

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