Eilene is still on her vegetarian diet. I am bored with potato and leek soup, so I wanted to try something new. I found a BurpRecipes and adapted it to my family’s tastes.
Karl’s Celeriac Potato Soup with Kale
1 lb. kale
2 medium celeriac roots, peeled and chopped
8-10 small Dutch potatoes, diced
3 Tbs. butter, separate uses
1 medium onion, diced
10 cloves garlic, chopped
1½ tsp dried thyme
½ tsp. black pepper
1/4 tsp Indian chili power
2 cups chicken broth
2 cups milk
¼ cup cream
1 Tbs. grated parmesan cheese (optional)
1. Rinse and strip the leafy parts of the kale from the leaf stems.
Tip: Discard the stems. They are really too stringy to eat, unless you puree them and then strain out the strings.
2. Bring large pot of water to a boil and blanch the leafy parts until bright green (2 to 3 minutes).
3. Shock the kale in cold water and squeeze as much water out as possible.
4. Shred the kale finely and reserve.
5. Peel and dice the celeriac, reserve in cool water.
6. Coarsely chop the onions and garlic.
7. Pare and dice the potatoes. Do not peel.
8. Melt 2 Tbs. of butter in the large pot and add the potatoes.
9. Toss the potatoes to coat them with the butter and remove two thirds to a small baking tray. Reserve the rest in a small bowl.
10. Without cleaning the pot, add the last of the butter and the onions and sauté until they are starting to pick up come color.
11. Put the potatoes on the tray into a 450°F oven for 30 minutes. Stir after 10 minutes. Stir again at twenty minutes and turn off the oven. Let the heat of the oven finish browning the potatoes for another ten minutes. Remove and reserve.
12. Add the garlic stems to the onions and sauté for two minutes.
13. Add the dices celeriac roots, thyme, pepper, chili power, and chicken broth. Bring to a boil and cook covered for 20 minutes.
14. When the vegetables are soft, use an immersion blender to puree the stock until mostly smooth.
Tip: You can use a standing blender to make it completely smooth, but you risk burning yourself on the ht soup.
15. Add the kale and two cups of milk (I use 1% lactose free for Eilene) and bring the pot to a simmer.
16. Cook covered for 15 to 20 minutes, until the kale is tender.
17. Check the seasoning and stir in the cream.
18. Serve with Karl’s Olive Oil Garlic Bread and top with grated parmesan cheese (optional).