Best 2 Kale And Potato Purée Recipes
Kale and potato purée is a comforting and flavorful dish that makes a wonderful addition to any meal. This creamy and delicious purée is a great way to get your daily dose of vegetables, and it's also a versatile side dish that can be served with a variety of main courses. Whether you're looking for a healthy lunch or dinner option, this kale and potato purée is sure to be a hit.
Let's cook with our recipes!
KALE AND POTATO PURéE
Provided by Ruth Cousineau
Categories Potato Side Christmas Thanksgiving Vegetarian Dinner Kale Family Reunion Christmas Eve Potluck Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
- While kale cooks, peel potatoes and cut into 1/2-inch pieces. Simmer in cream with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
- Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
KALE AND POTATO PURéE
Steps:
- Cook the kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
- While kale cooks, peel the potatoes and cut into 1/2-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
- Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
- DO AHEAD
- The PURÉE can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.
Tips:
- Choose the right potatoes: Yukon Gold or russet potatoes are best for this recipe, as they will hold their shape well and become creamy when cooked.
- Don't overcook the potatoes: The potatoes should be fork-tender, but not mushy. Overcooked potatoes will make the soup too thick and gluey.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth that is full of flavor. You can use store-bought or homemade vegetable broth.
- Don't be afraid to add more seasonings: The soup is seasoned with salt, pepper, and garlic, but you can add other seasonings to taste. Some good options include cumin, chili powder, or smoked paprika.
- Serve the soup with your favorite toppings: Some popular toppings for kale and potato soup include grated Parmesan cheese, crumbled bacon, or chopped fresh herbs.
Conclusion:
Kale and potato soup is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover potatoes. With its simple ingredients and easy-to-follow instructions, this soup is a great option for busy weeknights. So next time you're looking for a comforting and flavorful soup, give kale and potato soup a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love