Is Beef Kale Soup Supposed to Be Sour

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I've been still struggling to recover from a recent cold and all I want is to have delicious warm soups. Then I remember that I have this really good Kale Soup recipe post that I haven't been able to share this summer due to all the BBQ and Ice Cream recipes I posted. Now it seems like a perfect time to share this post as this is a quick, delicious, and nutritious soup!

I saw my friend Patty's Kale Soup post on her blog Patty's Food back in May and I was really excited to try this recipe. Kale  is a green, leafy vegetable that is part of the cabbage family. Kale provides iron, magnesium, fiber and is loaded with vitamins A and C. I like to make a soup with it or bake it into kale chips.

Speaking of which, my friend Divya from Flavor Fiesta made a really cute video on how to make chipotle-flavored kale chips that I love below.

Back to the Kale Soup, this is a really easy and appetizing soup that I hope you will give it a try. With the leftover Crème Fraîche (the white cream on top of the soup – I bought it at Trader Joe's.), I baked something with it to be shared on the next post. Have a great week everyone, and stay well!

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Kale Soup

Warm and hearty Kale soup with yukon potatoes and onion, garnished with Crème Fraîche and mint.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

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• ▢ 2 cloves garlic
• ▢ 3 Yukon gold potatoes
• ▢ ½ onion
• ▢ 6 cups baby kale (lightly packed)
• ▢ 4 Tbsp unsalted butter
• ▢ kosher salt (Diamond Crystal; use half for table salt)
• ▢ freshly ground black pepper
• ▢ 4 cups Chicken Stock/Broth (homemade or store bought) (use vegetable stock for vegetarian)

For Garnish

• ▢ 6 Tbsp crème fraîche (or sour cream)
• ▢ mint leaves

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

• Gather all the ingredients.

  

• Rinse the kale in running water and drain it well. Remove the thick stems. Minced the garlic. Peel and dice the potatoes and onion.

  

• In a heavy bottom pot (I use a Dutch oven), heat the butter over medium heat.

  

• Add the garlic, onions, and potatoes to the pot and season with salt and pepper to taste. Stir and cook for several minutes.

  

• Add the chicken broth and bring it to boil.

  

• With a fine-mesh skimmer, skim off the fat and scum from the surface until it's clean. It's an important step for a refined taste.

  

• Gently simmer with the lid on for about 15 minutes or until the potatoes become tender.

  

• Add the baby kale and cook without the lid for about 2-3 minutes or until tender.
  

  

• Transfer the soup into a blender and pulverize. Remove the little circle part of your blender top and put a towel over the entire lid of the blender, covering the hole. This will allow the steam to escape so the top won't pop off.
  

  

• Pour the soup back into the soup pan. Adjust the seasoning based on yuur preference and serve into bowls. Garnish with the Crème Fraîche and mint leaves.

  

To Store

• You can keep the leftovers in an airtight container or the pot and store in the refrigerator for up to 3 days.

The recipe is from my friend's blog, Patty's Food.

Calories: 292 kcal · Carbohydrates: 34 g · Protein: 9 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 39 mg · Sodium: 67 mg · Potassium: 1099 mg · Fiber: 4 g · Sugar: 3 g · Vitamin A: 10535 IU · Vitamin C: 148 mg · Calcium: 247 mg · Iron: 4 mg

Course: Soup

Cuisine: American

Keyword: kale, potato

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Meet the Author

Namiko Chen

I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 800+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.

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Source: https://www.justonecookbook.com/kale-soup/

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