Thursday, 13 September 2007

Kale Soup

This was inspired by the Portuguese Caldo Verde, or green soup. It's one of the very few ways that my partner will eat kale with any enthusiasm, so you can take that as a recommendation, I guess. I think it's pretty good myself, and make it regularly in the fall and early winter.

Kale is a nutritional powerhouse, but it's also a strong-flavoured, toughish green. It's best in the fall once there have been a few frosts, as they sweeten it a little. Therefore it isn't a bad idea to put it in the fridge for a couple days before you use it, long enough to sweeten a little but not long enough for it to start going limp.

6 to 10 servings
1 hour - 30 minutes prep time

Kale Soup1 teaspoon sea salt
1 teaspoon black peppercorns
1 tablespoon fennel seed
1 teaspoon cumin seed
1/2 teaspoon thyme
1/2 teaspoon chile flakes

1 tablespoon olive oil
2 medium onions
2 cloves of garlic
450 grams (1 pound) ground turkey
8 cups (2 litres or 2 quarts) chicken stock
1 540 ml (19 ounce) tin diced tomatoes
2 medium potatoes
2 tablespoons red wine vinegar
1 large bunch kale

Grind and mix the spices. Set aside.

Peel and chop the onions, peel and mince the garlic.

Sauté the turkey and onions in the oil, breaking the turkey up into small bits. When half done, add the spices. When done, add the garlic and sauté a minute longer.

Put the meat mixture with the chicken stock into a large soup pot with the tomatoes, including their juice.

Wash and dice the potatoes. Add them to the soup, and simmer until tender, about 15 minutes.

Meanwhile, pull the kale leaves from the stems, and chop them finely. Wash and drain well. Add the kale and vinegar to the soup, and simmer for about 10 minutes more, until the kale is tender.


CL said...

I have to make this. It's soup season after all...or will be shortly!!

Joy Logan said...

You must add Linguisa to make it Portugese! It is yummy believe me!