Chilled Kale and Potato Soup


Chilled Kale and Potato Soup
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Kale replaces the more commonly used leafy green of cold soups – watercress – in this wonderfully refreshing version flavored with a hint of fresh herbs.
Servings Prep Time
4 People 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 People 30 Minutes
Cook Time
35 Minutes
Chilled Kale and Potato Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Kale replaces the more commonly used leafy green of cold soups – watercress – in this wonderfully refreshing version flavored with a hint of fresh herbs.
Servings Prep Time
4 People 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 People 30 Minutes
Cook Time
35 Minutes
Ingredients
Servings: People
Instructions
  1. In a saucepan heat the oil over medium-high heat. Add the onions and cook, stirring often, for 3 minutes. Add the garlic and cook 1 minute more. Add the potatoes, salt and pepper, and stir well to coat. Add the broth and thyme and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
  2. Stir in the kale and continue to cook for 10 minutes. Remove from the heat and discard the thyme sprig. With a hand-held immersion blender or in batches in a food processor, puree the soup until smooth. Transfer to a clean saucepan and stir in the milk. Heat gently and cook for about 3 minutes. Taste for seasoning, allow to cool somewhat, then refrigerate until well chilled, about 4 hours.
  3. To serve, ladle into soup bowls or mugs and top with the chopped chives.
  4. Cost per serving: $0.75
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