Number 1 you ask?
That’s because there will be #2, #3, #4 and counting. Kale soup is so delicious and hearty that I cannot just have one recipe for it. It’s great with beans, chickpeas, buckwheat, quinoa. This time I went for potatoes, carrots, a little beef and dried porcini mushrooms.
You can find porcini in almost every grocery store, and even though those small packages look like it will not be enough, it is far from true. They grow as they soak in the water, and make heavenly flavorful broth.
Good thing I mentioned the broth. I have been meaning to tell you that you always have an option to buy packaged broth in the store, if you have limited cooking time, but it is always better for your health, wallet and taste buds to cook the broth yourself.
When you read this recipe, it may look like a lot of work, but it really isn’t so hard.
KALE SOUP #1
For the broth
- 1 lb. beef neck bones
- 1 large parsnip (or 2 medium)
- 1 large carrot (or 2 medium)
- 3 large potatoes (or 4 medium)
- 3-4 bay leaves
- 1 tbsp all purpose seasoning
- 1 oz package dried porcini mushrooms
- to taste salt and pepper
For the soup
- 2 tbsp olive oil
- 1/2 large onion chopped
- 3 cloves garlic chopped
- 1 bunch kale hard stems removed, chopped
- meat, potatoes, carrot, parsnip from broth
- parsley to garnish chopped
- Place all of the broth ingredients, excluding dried porcini mushrooms, in a large 5 quart cooking pot. Cover with water almost to the top and bring to boil. Reduce heat to medium low and let it boil for 60 minutes. Do not use a lid so that the broth will reduce during cooking.
- After 30 minutes have passed since you started boiling the broth, rinse the mushrooms thoroughly with cold running water to remove traces of soil and grits. Place them in a separate bowl, and pour some of the hot broth on top. Let them soak in the broth for 20 minutes.
- Remove the vegetables and meat from the broth and set it aside to cool down. Taste the broth to see if it needs more salt or seasoning. Add porcini mushrooms to the boiling broth, and keep cooking for the remaining 10 minutes. (Note: I had to discard the parsnip, because one of my guests didn't like it).
- Chop the meat (discarding the bones), potatoes, parsnip and carrot into bite size pieces.
- Heat up a large Dutch oven with 2 tbsp of olive oil. Add onion and garlic, and sauté until tender for about 4-5 minutes.
- Add kale and keep cooking for another 4-5 minutes.
- Add reserved vegetables and meat and pour the broth with mushrooms over the mixture. Bring to a boil. It’s Ready!