Kale soup with potatoes and leeks from V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini (page 169) by Michael Anthony

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Notes about this recipe

  • mharriman on July 31, 2019

    My husband and I aren’t kale lovers, but like to eat healthy when possible. Since the author noted this recipe was reminiscent of vichyssoise, I thought I’d give it a try. The potatoes do stand out, making the kale secondary in flavor. We liked the outcome very much, especially with a goat cheese and French bread accompaniment. This was an easy and quick cooking soup with very few ingredients. I will definitely make this again for a light dinner or lunch. My only quibble is the amount of kale called for: half a bunch. Depending on the store and produce department, kale bunch sizes and quantities vary widely and by season where I live. I bought a bunch yesterday that was huge and used half of it. The soup turned out nicely but it would have been helpful to have a measurement to work with.

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