Kale and potato soup

From "The Art of Simple Food by Alice Waters

I had this soup at my friend Dana and absolutely loved. Now is a favorite of Steve and me, especially on a cold winter night. E 'satisfying and full of flavor.

Lippmann

Ingredients
1 large bunch kale or Russian, washed and drained, coarsely chopped (stems)
¼ cup olive oil
2 onions, thinly sliced (I used my food processor chop the onions.)
1 pound potatoes (Yukon Gold orYellow Finn, cut into ¼ "slices (you can bowl on vacation.)
4 cloves garlic, minced
pinch of salt
6 cups chicken stock or vegetable stock
Parmesan or other hard cheese, freshly grated

Kale and potato soup

Cooking instructions
1. Heat ¼ cup of EVOO in a heavy soup pot.
2. The onions and cook over medium heat, stirring occasionally, until golden brown, soft, delicate and light. Approximately 12 minutes.
3. Stir in minced garlic and take a few minutes.
4. Add the potatoes and chopped cabbage. Mix.
5. Add a pinch of salt and cook for 5 minutes, stirring occasionally.
6. Pour the broth, increase heat, bring to a boil, then immediately reduce heat and simmer, cook for 30 minutes or until cabbage and potatoes are tender.
7. Season with salt.
8. Serve hot and garnish with grated cheese.

Variations:
1. Add 1 ½ cups of beans 10 minutes before the soup is ready.
2. ½ pound sliced Chorizogarlic or spicy sausage. Fry in oil before adding the onions. Remove when brown. Add to soup with cabbage.

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Kale and potato soup

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