Thursday, December 3, 2009

Leek and white bean soup

I just learned that kale and brussels sprouts can hang out on their stalks for a good long time in the fall. I've never grown either so I had no reason to know that but it does explain why we're still getting so much kale in the share. We're not overly fond of greens in cooked form where they're easily identified but I'm finding them to be very useful and unoffensive when used in soups and stews.

Leek and White Bean Soup with Kale

1 lb dried small white beans, soaked and cooked
1 bunch (3 medium) leeks
1/2 bunch kale, cleaned, blanched and chopped small.
1/4 c butter
3 chicken broth cubes
1/2 tsp dried tarragon

Saute the leeks in the butter until they're soft. Add the cooked beans and enough water to cover. Puree with immersion blender at any point in the process if you're so inclined. Add the remaining ingredients.

My kale was some sort of purple kale so my soup looks like a blueberry smoothie. Very tasty!


Kimberly said...

I keep seeing recipes for roasted kale:

It sounds good to me, but I haven't tried to make it yet.

Anne V said...

I've made that and YUCK! The flavor is fine but the texture makes me cringe. It's ok when it's hot but it cools very quickly and then it's nasty and we threw it all away.

Kimberly said...

I am SO disappointed to hear that! I thought it sounded yummy. I'll probably still try it some time.

I do love kale in soup. I like its texture.

suvidha galaxy said...
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