The kale in this soup is very noticeable (and delicious). However, if you have a picky eater and some extra time, you could puree the soup one more time after the kale has been added for a creamier consistency (making the kale less noticeable).
Adapted from Moosewood Restaurant Low-Fat Favorites by Moosewood Collective.
Serves 4 to 6.
1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 teaspoon salt
1 tablespoon olive oil
4 cups chicken or vegetable stock
4 cups coarsely chopped potatoes
1/4 teaspoon ground fennel
1/2 cup finely chopped celery
2 tablespoons white wine
1/2 teaspoon dried dill
2 teaspoons Dijon mustard
2 tablespoons minced scallions
1 1/2 teaspoon minced fresh basil
1/2 cup half-and-half
4 cups loosely packed, shredded kale
Salt and pepper to taste
Squeeze of fresh lemon juice (optional)
- In a 3- or 4-quart covered soup pot, sauté the onions, leeks, and salt in the oil on very low heat for about 7 minutes, until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender.
- In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil, and half-and-half.
- In a separate pot, gently boil the shredded kale in just enough water to cover. When the kale is just tender, drain it and stir into the soup. Add salt and pepper to taste and lemon juice, if desired. Carefully reheat the soup until it is very hot, but not boiling.