Sunday, November 7, 2010

Karen cooks Kale and Cannellini Soup

 Kale and Cannellini Soup from Bon Appetit magazine. The kale, carrots and garlic are from the garden. To prepare the kale, use a sharp knife and cut on either side of the center rib. Discard the rib and give the leaves a rough chop.

True. I am not making this up. I made a pot of Kale and Cannellini Soup for supper this weekend. From scratch. With minimal coaching from the resident chef.

And it was delicious.

The kale is a variety called 'Nero de Toscana'. It has thick, puckered leaves that seem to get sturdier as the days get colder. You could probably harvest it in the snow -- assuming you could keep the deer off it. An old bed sheet protects the crop now.

The recipe is from November's Bon Appetit magazine. Note that you make the Beans with Kale first -- you get enough to make an appetizer one day and the soup another day. The recipe is easy to follow and doesn't require any fancy techniques or equipment. We didn't have any Italian seasoning on hand so I subbed in some thyme and basil. Instead of toasted baguette slices, we had extra Parmesan cheese to garnish the soup and crackers on the side. And we did without the final drizzle of truffle oil.

This is not a wimpy soup. It has depth and substance and flavor. There were no leftovers.

This is how the kale looked in September.

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