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Posted by: ajasfolks2
« on: February 15, 2015, 09:49:31 AM »

I searched here to see if we'd already brought over this thread and I could not find it.  Please forgive if a duplicate.

I just figured it is a SOUP DAY for the many of us buried in snow or frigid temps and wind!!

Posted by: ajasfolks2
« on: February 15, 2015, 09:48:36 AM »

CMdeux in answer to question as to freezing well:

Yes, though we generally just keep it in the fridge and eat it within a few days. It reheats wonderfully.

Posted by: ajasfolks2
« on: February 15, 2015, 09:47:57 AM »


When I make kale soup, it's with potatoes & cannellini. And a half cup of white wine when the potatoes go in. A bit of crushed red pepper in with the oil at the beginning is tasty.

Posted by: ajasfolks2
« on: February 15, 2015, 09:46:57 AM »

Am just copying over the recipes and a few suggested changes / personalizations.  If I missed something you want quoted over here, please feel free to quote it over here. 


This sounds a whole lot like a recipe my mom makes, no meat. Totally delish. Great way to use up bread scraps. The bread in this gives a bit of "chew" unless you let it get mushy & then it's great comfort food too. I think this is something she adapted from a Lidia Bastianich recipe:


Potato, Greens, and Bread soup

About 1 pound Yukon gold potatoes, peeled & sliced 1/2" thick or chunks

8+ cups chicken broth (could use veggie broth)

About 2 lbs Swiss Chard or Kale, rough chopped

1/4 cup (or less) EV Olive oil

6 - 8 cloves garlic, minced

1/2 - 1 cup small dice onion

1 tsp. crushed red hot pepper or flakes (opt)

S & P to taste (I like to use white pepper in this)

1+ cup diced/chunked old/stale Italian or French bread

grated Fresh Romano or Parmesan to top

Sweat/saute garlic & onion. Use really good olive oil. Cook the potatoes in broth until tender (15 min or so). Add the greens & the onion & garlic.
Season to taste (won't need much salt, depending on the saltiness of broth used). Add the bread & serve topped with grated cheese, if desired.

Posted by: ajasfolks2
« on: February 15, 2015, 09:45:13 AM »

Originally started by CMdeux, Jan 7, 2008 at HB:


This is one we just now tried. DD picked it to try, since she loved the way the Scotch blue Kale looked at the market.


1/2 lb garlicky sausage-- preferably Linguica (or minced ham or bacon...with extra garlic in olive oil)

8-10 c veggie broth (or chicken stock)

~1-1.5 lb potatoes, washed and diced.

12 oz. fresh Kale, leafy greens peeled away from stems and coursely chopped. (about 8 cups)

Brown meat in large stockpot in oil (with garlic, if desired). Add stock, bring to a boil, and reduce heat to simmer. In a smaller saucepan, just cover potatoes with water, salt, and boil until tender, about 8 minutes. Mash lightly in cooking water-- leave slightly lumpy for a more robust texture. Add potatoes to stockpot, and stir in kale. Cook 10 to 15 min until kale is very tender, but still brilliant green. Salt and pepper to taste.

For those who can stand dairy-- add about 2 tbs butter to 'finish' the soup before serving. Olive oil will substitute, but it won't taste quite as 'restauranty.'

Boy, was this ever good. A definite winner. The kale is not at ALL bitter or even 'cabbagey' tasting. It just tastes.... well, 'green.' I think you could opt for a vegetarian version by substituting Canellini beans for the meat. Best of all? It's quick. Took me all of twenty minutes to make from scratch. Truly.

I was inspired by McCobbre's post about her Jack Bishop cookbook, so I went hunting for something similar and found Andrea Chesman's The Garden-Fresh Vegetable Cookbook which is also similarly organized by season and vegetable.