Kale Soup

A creamy soup made in the Italian crema style

 INGREDIENTS

3          tablespoons olive oil
1          medium onion, chopped
2          stalks celery, diced
4          cloves of garlic, minced
4          cups low sodium chicken broth
1          medium Yukon potato, peeled and diced
2          teaspoons dried sage
2          teaspoons dried thyme
4          cups young, fresh kale, de-stemmed and chopped to 1 inch pieces, divided
            About 1 pound or 1 large bunch

METHOD

In a large sauce pan over medium heat, add the olive oil and warm. Add the onion and celery and cook for 6 to 7 minutes. Add the garlic and cook for 1 minute. Pour in the broth; add the potato, spices and 3 cups of the kale. Cook, covered, for 10 to 12 minutes until the potatoes and kale are tender, stirring every 3 to 4 minutes.

Working in batches if necessary, remove the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the soup puree to the pan. Add the remainder of the kale cover and cook for 5 to 6 minutes until the added kale is tender.

This recipe will serve 4 to 6 people.