Kale and Potato Soup
by Brenda Langton, Tastemaker in Residence
New (freshly dug) potatoes taste of summer. Once cured, they are a staple of the winter pantry.
Kale and potato soup is a traditional soup of Portugal. With the addition of white beans, it is called caldo verde. The beans add protein and a rich creamy texture. If you use beans, you will need more stock or water. // serVes 6 to 8
Ingredients
3 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
Pinch of red pepper flakes
3 medium potatoes, cubed
4 cups water or vegetable stock
1 tsp salt
1 bunch kale, washed, stemmed, and torn into pieces
3 Tbsp soy sauce
Freshly ground pepper
1 (15-ounce) can white beans, drained and rinsed (optional)
Instructions
Heat the oil in a soup pot. Sauté the onions until they
are soft. Add the garlic and red pepper flakes and sauté for another minute. Add the potatoes along with the stock and salt.Bring the stock to a boil, then lower the heat and simmer until the potatoes are soft, about 8 to 10 minutes.
Add the kale, soy sauce, and pepper. Simmer for 4 to 5 minutes. Add the white beans (if using). Add a little more stock or water as needed for the desired consistency.