Creamy Broccoli, Kale and Potato Soup

This recipe started as a desire to recreate the homemade cream of broccoli soup I had growing up. These days, all you ever see is broccoli cheddar soup — but the soup I know and love is pure broccoli and cream, no cheese required.

So when I picked up a copy of The Frugal Gourmet at Hope Thrift recently, I was delighted to find that Jeff Smith’s recipe for cream of broccoli soup is the one I remember (in fact, I’m pretty sure my parents had the same book in their kitchen). Of course, I can’t help but tweak things, and I found myself wondering how green the soup would turn out with the addition of some kale, among other changes. The answer is … very green!

I recommend serving with garlic bread or a nice crusty baguette.

Serves 6

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Ingredients

2 tbsp butter
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 lb kale (about 1 bunch), stemmed and finely chopped
1 1/2 lb broccoli, finely chopped (including peeled stems and any leaves)
1 large russet potato, peeled and chopped into 1/2-inch cubes
6 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
1 cup heavy cream
salt
pepper
optional garnishes: fresh parsley, croutons

In a dutch oven over medium-high heat, saute onions and celery in the butter until translucent, about 5 minutes. Add the garlic and saute another minute. Stir in the kale a handful at a time and cook until wilted, about 2-3 minutes.

Add the broccoli, potato, chicken broth, bay leaf and thyme. Bring to a boil and then simmer, covered, until the kale, potatoes and broccoli are very tender, about 15 minutes. Turn off the heat and puree the soup with an immersion blender (or in a regular blender) until your desired level of smoothness.

Return to low heat and stir in the cream, cooking until the soup is hot. Season with salt and pepper to taste. Garnish with chopped parsley and/or croutons.

Pictured: Corning Ware Fresh Cut P-43-B Petite Pan (x2), Corning Ware Blue Cornflower P-41-B Petite Pan, Pyrex 508 Measuring Cup

 

Rustic Potato Leek Soup with Sausage and Kale

Sausage, potatoes and greens are a classic soup combo that I have made a bunch of different ways. For the sausage I’ve used linguica, Spanish chorizo, andouille, kielbasa. Potatoes could be white beans, barley, rice, quinoa. In place of kale: spinach, collard greens, broccoli leaves. (On a side note, if you ever have a chance to get some broccoli leaves, do it! We were ordering them in our Imperfect Produce¬†box for a while and braising them like other hearty greens — really yummy. I’ve never seen them in stores.)

For this soup I wanted to use some of the flavors of potato leek soup but make it chunkier and brothier, like a stew. If you’re not a fan of kale, you can sub in spinach — add it after the potatoes are cooked and simmer for a minute or so just to cook it lightly.

Whether you opt for kale or spinach, it’s helpful to use an oversized pot, so that there’s plenty of room to accommodate the greens before they wilt and become more manageable. I used a 6 3/4-quart Le Crueset dutch oven, my go-to pot for making soup and cooking greens.

Serves 8

Ingredients

1 lb bulk italian sausage
1 onion, chopped
2 leeks, chopped (white and light green portion only)
2 celery ribs, chopped
3 cloves of garlic, minced
1 1/2 lbs mixed potatoes, partially peeled and chopped into 1/2-inch cubes (I used russet and red potatoes)
8 cups low sodium chicken broth
1/2 cup white wine
1 tbsp fresh thyme, chopped
1 bay leaf
10 oz kale (about 2 bunches), stemmed and chopped
1/4 cup heavy cream
salt and pepper

In a large pot over medium-high heat, cook the sausage, breaking it up into bite-sized crumbles, until it’s browned through. Add onions, leeks and celery and saute until translucent, about 5 minutes. Add garlic and cook about 1 minute more.

Add potatoes, chicken broth, wine, thyme and bay leaf. Bring to a boil, then stir in kale. Bring to a boil again, then turn down the heat, cover and simmer until the potatoes are cooked and the kale is tender, about 20 minutes.

Stir in the cream and heat to warm through, then season to taste with salt and pepper.

Pictured: Pyrex Butterfly Gold 402 Round Mixing Bowl; Pyrex Spring Blossom 402 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl