Cream of Kale Soup
TIME: 1 hour 15 minutes, start to finish (with lots of time for other things)
MAKES: 8 small servings
2 tablespoons olive oil
1 large onion, chopped
Salt and freshly ground pepper
2 bunches (about 1 1/4 pound) lacinato (a.k.a. dinosaur) kale, chopped
1 cup dry white wine
4 cups chicken or vegetable stock
3/4 cup heavy cream
Grated cheese, such as Idiazabal, Parmesan, or Cheddar, for garnish
Heat a large, heavy soup pot over medium heat. (You’ll need a pot big enough to hold all
the kale before it wilts down.) When hot, add the oil, then the onions, and season with
salt and pepper. Cook, stirring occasionally, for ten minutes, or until the onions are soft.
Add the kale, season with salt and pepper, stir, cover, and cook for 5 minutes. Remove
the cover, stir in the wine and stock, and bring to a simmer. Cook at a gentle simmer for
about 30 minutes, stirring occasionally, until the kale is extremely tender. Add the cream,
and carefully puree in small batches in a blender or food processor, or using an
immersion blender. Return the soup to a pot over low heat, season again with salt and
pepper, and serve, as is or garnished with cheese.
