Potato Corn And Kale Soup Recipe By Tasty
KALE AND POTATO SOUP
Provided by Marian Burros
Categories easy, quick, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove the stems from the kale, wash the leaves and cut them into strips about half an inch wide. You should have about 6 to 8 cups.
- Peel the potatoes, and chop them up very fine. Add the salt to the water, and bring it to a boil. Add the chopped potatoes, return to a boil and cook for 2 minutes, covered. Add the kale, and cook 2 minutes more. Taste for seasoning, and add salt if necessary. Serve with a splash of olive oil and, if desired, the garlic sausage heated briefly in the soup.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 657 milligrams, Sugar 4 grams
POTATO, CORN, AND KALE SOUP RECIPE BY TASTY
Here's what you need: medium potatoes, medium carrots, celery, medium onion, olive oil, yellow corn, chicken breast, kale, dried basil, garlic, rosemary, black pepper, chicken stock
Provided by Sophia Raspanti
Yield 6 servings
Number Of Ingredients 13
Steps:
- Dice potatoes, carrots, celery, and onion and add to a large pot. To this, add olive oil and sauté, adding small amounts of stock if necessary.
- Add spices and the remainder of stock and bring to a boil.
- Boil for about 20 minutes, and reduce to a simmer, adding additional water if necessary,
- Once potatoes become soft, add chicken and corn. Continue to simmer until the chicken is fully cooked.
- About five minutes before serving, stir in kale and allow to soften.
- Serve while hot. (Balsamic vinegar recommended).
- Enjoy!
Nutrition Facts : Calories 1241 calories, Carbohydrate 115 grams, Fat 79 grams, Fiber 4 grams, Protein 12 grams, Sugar 19 grams
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- Preheat the oven to 425 degrees F. Rub the shucked corn with the 2 teaspoons of olive oil. Place them on a rimmed baking sheet and roast, turning frequently, for about 20-30 minutes - or until the kernels start to brown. Remove from the oven and cool until safe to handle.
- Place the leftover cobs in a large pot with the 2 cups of water. Bring the mixture to a rolling boil. Then, lower the heat to low. Cover and cook for 30 minutes. After 30 minutes, turn off the heat, discard the cobs, and let the remaining liquid sit until you're ready to use your "corn broth" in the recipe.
- In a deep pot, melt the butter over medium heat. Add the diced onion and saute, until golden and tender, for about 3-5 minutes. Then, add the celery and garlic and saute for an additional 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture takes on a golden hue - just a couple minutes.
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- Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
- Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
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