Kale Soup

I can't name too many things that I love more than soup during the winter. It just warms you up from the inside in the most pleasant way.

Which is why I don't get my husband. He doesn't like soup, stew, stoup, gazpacho. If the dish is eaten with a spoon, he is not a fan. So when the husband's away..... I eat soup.
Exciting right?

This soup is wonderful because it takes only forty minutes and most of that time is spent watching the soup simmer. It takes even less time if you buy the prewashed and chopped kale like I usually do. This soup is an anti-flu powerhouse. It has lots of kale and beans and spices to keep you healthy. Alternatively, it works well in lieu of chicken soup if you are already sick.

Put your stockpot on the burner over medium heat and add in the olive oil. Once the oil is warmed up go ahead and toss in your onions and garlic.

Give it a stir every couple of minutes to ensure even cooking. You want the onions to be nice and brown and fragrant. It should take about 10 minutes.

Then you get to add the alcohol! I used some Jameson whiskey because I didn't feel like opening up a whole bottle of wine, but you can use a dry white or red. Next, just let the liquid evaporate and you’re ready to toss in everything. And I mean everything. I told you this was easy. Bring your soup up to a boil and reduce to a simmer. Then just let it do its thing for half an hour.

Kale Soup

Ingredients

1/4 cup olive oil

3 large onions, finely diced

4 garlic cloves, minced

1/4 cup wine or whiskey, whatever you have on hand

2 bay leaves

12 cups vegetable stock

1 (16-ounce) can diced tomatoes

1 (15-ounce) can kidney beans, drained and rinsed well

1 (15-ounce) can black beans, drained and rinsed well

1 pound kale, leaves torn from stems (about 10 cups leaves)

1 pound red-skinned potatoes, unpeeled and cut into 1/2-inch dice

2 teaspoons good-quality sweet paprika

Dash cayenne pepper

1 teaspoon Kosher salt

Liberal seasoning freshly ground pepper

Directions

Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and sauté until onions are golden and tender, about 10 minutes.

Add the wine or liquor to deglaze the pan. Let the liquid cook off.

Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.

Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. (You can also use an immersion blender until it has reached your desired consistency. This soup’s flavor will intensify with time, so don’t hesitate to make it a few days in advance.

(recipe adapted from Jeanne Lemlin)