Never in a million years would I have made this soup except for the fact that a huge bag of kale arrived in my CSA box. I’ve cooked kale before, but I have never had results like this. I just cannot gush enough about this soup! I am just loving the collection of recipes in Gourmet Quick Kitchen. I have not been disappointed in any of the recipes so far! And this is one of the best soups ever!
Start to finish it takes 45 minutes and that includes removing the ribs from a pound of kale. But, it has one small catch. Don’t plan to serve it until the next day. The flavors need 24 hours to come together. This broth has a surprising amount of depth to it especially considering the small number of ingredients. It’s close to a French onion without the beef broth. In fact, water is the only liquid.
Soup and chowder are a favorite of mine for several reasons. A bowl of soup on a cold day just feels good. A thick creamy chowder is so satisfying. Best of all they are better the next day. This one is no exception. It’s easy and great for a weeknight. Those of you that have never cooked with fennel should try it. And another thing leeks are so good. I never knew they were so good. Where have I been? Deb an English teacher at my school gave me the lowdown on leeks. I’m sold now. Just trust me on this, try the leeks and the fennel. You can thank me later. Then add to the pot potatoes, shrimp and corn. What else would you need? Just a little fresh parsley and the juice of a lemon to make the flavors pop.
Filed under Main dish, Soup
Ten years ago I didn’t know what kale was. And for sure had never eaten it. Having fresh vegetables delivered weekly has opened up a whole new chapter in my food life. If you can you should subscribe to a CSA in your area for more reasons than just eating fresh vegetables that are good for you. I have been on the receiving end of these great deliveries for four years and I can tell you that I have prepared foods that would have never entered my kitchen. It has been a wonderful experience. I love the fact that I am supporting the local farmers in our area, but I am amazed at how much I have learned about produce and how to prepare it. I am proud to be a part of farm to table. Please participate if you can. You will be rewarded in more ways than you ever imagined. Now to the recipe. Continue reading