1 T butter
1 head of dino/lacinato kale, chopped
1 small onion, chopped
3-4 red potatoes, cubed
3 cloves garlic, chopped
1-2 ears of raw corn.
1/4 C Bragg's Amino Acid
salt and pepper
water (enough to cover, about 3-4 cups)
1/2 C cream (I used half & half because I had it on hand, but you could use any type of cream)
Saute onions in melted butter in pot for 3-4 minutes until soft. Add potatoes and pour 1/2 of Bragg's over it and cook for about 5 minutes. Add enough water to cover and bring to boil. Once it boils, simmer for about 10 minutes, until potatoes are soft. Take potato masher and mash away. Add kale. Stand corn on end and using knife slice off cob. Add to soup. Cover with more water and rest of Bragg's, then bring to boil. Drop to a simmer and cook 5-10 minutes until kale is soft, adding garlic 1/2 way through. Sprinkle with more salt and pepper as needed. Take 2/3 of soup and blend in food processor or blender until smooth. Add back to soup, keeping on a low temp, and add in cream. Stir thoroughly and serve!
This was hands down some of the best soup I've made. So yummy and flavorful. Adding the garlic towards the end makes sure that all the garlic flavor isn't boiled out. And processing it was the best last minute idea. Kids each ate 2 bowls! Adding this to the must have list for rainy and snowy days.
Bon Appetit!
No comments:
Post a Comment