I was in the mood for comfort food, so I checked out what I had in the kitchen. Happily, I had enough ingredients for a stick-to-your-ribs soup! True, the pepperoni sticks were leftovers from the weekend, but I have listed a few ideas for substitution below the recipe.
I was going to list this one as “easy” but you do need some knife skills. Outside of that…
Kale-Potato Soup with Kick
This version recorded Oct 30/12, as it happened; so there is no separation of ingredients and method. Let me know if you need them.
2 potatoes, chopped (baking type so they disintegrate) – put into 4 l. pot with water to cover and a sprinkle of salt, bring to boil and turn down to simmer
2 onions, diced – saute in fry pan with some olive oil seasoned with a bit of turmeric
4 garlic cloves, smashed and chopped – add to the onions in the pan when the onions are almost done; when onions are golden, toss into the pot with the potatoes
2 handsful of “baby” carrots, halved crossways and tossed in with potatoes
4 long sticks pepperoni, sliced into medallions – saute gently to bring out the fat and brown
2 jalapeno peppers (optional), carefully seeded and diced – add to meat in fry pan
1 large bunch of kale, cleaned well, stripped off stems, finely sliced if tough – add half to potatoes (it -will- cook down) and half to meat; when bright green, add that to potatoes, too.
salt to taste
Serves 4 as a full meal
The pepperoni was leftovers but I usually use chorizo or Mennonite farmers’ sausage; use any spicy sausage that you like.
I use baking potatoes (such as russets) so they break down in the cooking liquid to make a dense “broth”; boiling potatoes (usually red skinned) for something less “creamy”. When I clean the potatoes, I check for rotted areas and cut them out, and cut out any growing “eyes” because they can be bitter. I don’t usually peel, either, unless I suspect that the flesh is green and bitter beneath the surface.
Though I used onions, you can use shallots or leeks; add extra if you want.
You can spice it up a bit differently by adding black pepper, cayenne, dill… The turmeric adds a bit of depth, and happens to be warming and otherwise healthy.
A nice touch (and flavor!) is to top each bowl at the table with a dollop of yoghurt or a wee dram of apple cider vinegar to taste.
And… If you don’t have extra virgin olive oil, use sunflower seed oil, both of them healthy choices. Butter is nice, too, and much better for you than anything hydrogenated (like margarine).
Just try to keep your consumption down to -one- bowl per meal!