Kale Soup With Garlic Croutons
|Butter||2 Ounce (50 Gram)|
|Onion||1 , chopped|
|Carrots||2 , sliced|
|Kale||1 Pound, thick stems discarded (500 Gram)|
|Water||2 Pint (1.2 Liters)|
|Vegetable stock||1 Pint (600 Milliliter)|
|Lemon juice||1 Tablespoon|
|Potatoes||10 Ounce, sliced (300 Gram)|
|Grated nutmeg||1 Pinch|
|Kale leaves||2 , finely shredded (For Garnish)|
|Garlic croutons||1 Cup (16 tbs) (For Serving)|
1. Melt the butter in a large saucepan, add the onion and cook over a moderate heat until soft but not brown, stirring frequently. Add the carrots and kale in batches, stirring constantly. Cook for 2 minutes. Add the measured water, stock, lemon juice, potatoes, nutmeg and salt and pepper to taste. Bring to the boil, stirring from time to time. Lower the heat, cover and simmer for 30-35 minutes, or until all the vegetables are soft.
2. Puree the mixture in a blender or food processor until smooth. Transfer to a clean pan. If it is too thick, add some water.
3. Add the shredded kale leaves to the pan and cook, stirring constantly, until crisp.
4. Check the seasoning and reheat the soup without boiling.