Potato and red Russian kale soup that I cooked up today.I know it doesn’t look appetizing, but it tastes amazing.
My mom and I went to the Central Market in Lancaster over the weekend, this beautiful indoor marketplace that offers everything you could think of, from every kind of fruit and vegetable imaginable, to handmade crafts, stalls of food from places like Greece and Africa and Germany, jams and jellies, huge glass jars of bag-your-own teas, and everything in between. We got a big bunch of red Russian kale, one of my favorites-it’s so sweet and crunchy that I kept snatching bits of it out of the bag to eat raw. (We also got a bunch of other stuff, especially from the fruit and veggie booth run by two EXTREMELY ATTRACTIVE guys. XD )
Anyways, back to the soup. Basically, I’m a big experimenter in the kitchen, so I fiddled around on the internet to get a basic soup recipe, then changed it around a lot. Here’s what I did:
- Got a big splash of olive oil heating in a heavy-bottomed soup pot.
- Cut up a whole medium-sized onion, crying the entire time. None of those tricks for avoiding the tears work for me, and I refuse to wear the dorky ski goggles my mom uses. Vain, I know.
- Dumped that in the now hot oil along with a big spoonful of minced garlic and let it sweat down and caramelize for a long while.
- While the onions were cooking, I peeled and chopped up a bunch of potatoes. Any kind should work. I think mine were Yukon Golds? Not sure on that.
- When the onions were nice and soft and sweet, I dumped in the potatoes and then an entire thing of boxed beef broth. I know homemade is much better, but I didn’t have any, and this was convenient.
- I let the potatoes cook down for about 15-20 minutes until they were nice and soft, them mashed them with a potato masher, but not all the way. I like some chunks in my soup.
- Then I added the kale, which I chopped roughly after removing the tough stems. Let that simmer for about 10 more minutes, season to taste, and you’re done!