Recipe: Potato, Beef and Kale Soup
The last CSA of the season came in. Here's what to do with that last bunch of kale.
Our last CSA share pick-up was this week and there again was our mighty friend, the bunch of kale. Kale is the new trendy superfood, that’s for sure and as we all know, that doesn’t always mean it’s the tastiest thing we’ve ever eaten. There are, however, two ways I can think of to prepare kale that will leave you begging for more. One is a “massaged” kale salad (I urge you to google this if you’ve never tried it!) and the other is the following soup recipe. This is, and I state as fact, the only time I have ever had my husband request kale for dinner. Hope you enjoy it as much as we do!
What you’ll need:
2 T oil
3 potatoes, peeled and chopped in large chunks
Salt and pepper to taste
4 cups chicken broth
1 lb ground beef
1 onion, chopped
1 large head of kale, chopped into bite-sized pieces
1 cup of milk (we use almond)
What to do:
Heat 1 T oil over medium heat in large soup pot. Add potatoes, season with salt and pepper and sauté for about 2 minutes. Add chicken broth and bring to a boil until potatoes are done, about 15 minutes then remove from heat and let cool.
Meanwhile, heat the other 1 T of oil in a large skillet over medium heat and cook onion until transparent, about 5 minutes. Then add ground beef and cook until well done. Drain any excess fat. Return the skillet to heat and add the kale. Sauté until the kale is wilted. Once the soup is cool enough, transfer to food processor or blender and puree until very smooth. Return the potato mixture to soup pot and place back on heat. Stir in 1 cup of milk and then the beef mixture. Heat back to simmer and serve.
Serves 4 as smaller portion or 2-3 very hearty bowls
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