Catalan Kale Potato & Garlic Soup Recipe
16 large cloves garlic, peeled
3 tbsp unsalted butter
2 tsp olive oil
1 large spanish onion, peeled and finely mi, nced
6 cup (or 8) chicken stock
1 1/2 lb kale, stemmed, washed, and torn int, o 1-inch pieces
2 medium all-purpose potatoes, peeled and fi, nely diced
1 salt and freshly ground white peppe, r
1/2 cup heavy cream, optional
Bring water to a boil in a small saucepan, add the garlic cloves, and
blanch for 2 minutes.
In a 4-quart casserole melt the butter with the oil over medium heat.
Add the stock, kale, diced potatoes, and blanched garlic cloves and
season with salt and pepper. Bring to a boil, reduce the heat,
partially cover, and simmer for 25 to 30 minutes or until the
vegetables are tender.
With a slotted spoon, remove about 2 cups of vegetables from the
broth, excluding the garlic cloves, and reserve. Strain the soup
into a large bowl. Transfer the drained vegetables to the workbowl
of a food processor or blender and process until smooth.
Whisk the pureed vegetables into the strained broth and return to the
casserole. Add the reserved 2 cups of cooked vegetables and the
optional heavy cream. Bring to a boil, reduce the heat, and simmer
for 10 minutes. Taste and correct the seasoning and serve hot,
accompanied by a crusty loaf of French bread.
Perla Meyers' Art of
Simon & Schuster
New York. 1991.
MM Format by John Hartman Indianapolis, IN Christmas Eve 1996
to Kale Recipes
Food Tips of the Week
In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
The case against reduced carb diets
Its all the rage, but it is really safe for you?
Elevated consumption of animal-based products could lead into high consumption of saturated fat and cholesterol, which a few authorities believe will increase the chance of heart conditions.
The majority of the unpleasant side-effects stated, such as general tiredness, stomach upsets, or bad headaches are only temporary, but critics contend that low carb diets are not without permanently harmful side effects.
Foods containing allyl sulfides
( includes eschalot, chives and spring onions)
The onion and garlic family of foods is high in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Although there is very little real proof published, allyl sulphides are also thought by nutritionalists to reduce symptoms with blood circulation, sterilization and diabetes.
Foods containing allyl sulfides are also low in calories, so should be included in your weight loss regime.
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