Tales from the Experimental Farm Share Kitchen: Kale/Potato/Bacon Soup
First pickup of the farm share was today. Included was a bundle of leafy green called "dinosaur kale". I had no idea what to do with it, so went to the intarwubs. The result is rather loosely based on the Portuguese calo verde; I didn't have chorizo, for instance.
1. Chop up about 1/4 - 1/3 cup of onion. Start sauteeing it in garlic-infused olive oil.
2. No chorizo but there is one remaining strip of slab bacon in the freezer. Pull it out, dice it, throw it in the skillet.
3. There are also spuds in the farm share. Take 3/4 lb. of them, scrub, chop into 1/2" dice. By this time the bacon is reducing nicely, so go ahead and throw the taters in.
4. One might add broth now, but one has no broth. Pour in 1/3 cup of rioja to get on with.
5. Put the kettle on quick and produce 1 1/3 c. of mushroom bouillon. Add to pan.
6. Hey idiot, this is soup. Maybe you should use the POT, not the SKILLET. Rectify the error.
7. Let cook ~15 min. until the potatoes are cooked through. Meantime, cut the kale (3 oz of it) into fine julienne. Kale HATES to be cut, by the way. Particularly the stems.
8. When the potatoes are done, bring out the immersion blender and start blending.
9. Rinse spatters of boiling liquid off self, tools, counter, stovetop, and cat.
10. Perhaps the potatoes, though soft, are too much. There is possibly a tool for this. Apply potato masher.
11. Round 2: Go! Immersion blender still not entirely doing its thing; perhaps insufficient liquid. Eventually bodge it into a stewlike state.
12. Input kale, stir around. Stare in astonishment as it inhales all the liquid. Keep stirring for a few minutes as the kale wilts a bit.
13. Add salt and a bit of fresh ground red pepper flakes because why not? Serve it forth.
The result is a thick porridge rather than a soup. But it is really, really tasty, and exactly what I needed after a rotten commute and a burgeoning cold and wah. The kale stems are a little over-crunchy, but it provides tactile interest, kinda like having nuts or something in. A+++ would cook again.
This entry was originally posted at http://serinde.dreamwidth.org/519228.html, where there are
comments.
1. Chop up about 1/4 - 1/3 cup of onion. Start sauteeing it in garlic-infused olive oil.
2. No chorizo but there is one remaining strip of slab bacon in the freezer. Pull it out, dice it, throw it in the skillet.
3. There are also spuds in the farm share. Take 3/4 lb. of them, scrub, chop into 1/2" dice. By this time the bacon is reducing nicely, so go ahead and throw the taters in.
4. One might add broth now, but one has no broth. Pour in 1/3 cup of rioja to get on with.
5. Put the kettle on quick and produce 1 1/3 c. of mushroom bouillon. Add to pan.
6. Hey idiot, this is soup. Maybe you should use the POT, not the SKILLET. Rectify the error.
7. Let cook ~15 min. until the potatoes are cooked through. Meantime, cut the kale (3 oz of it) into fine julienne. Kale HATES to be cut, by the way. Particularly the stems.
8. When the potatoes are done, bring out the immersion blender and start blending.
9. Rinse spatters of boiling liquid off self, tools, counter, stovetop, and cat.
10. Perhaps the potatoes, though soft, are too much. There is possibly a tool for this. Apply potato masher.
11. Round 2: Go! Immersion blender still not entirely doing its thing; perhaps insufficient liquid. Eventually bodge it into a stewlike state.
12. Input kale, stir around. Stare in astonishment as it inhales all the liquid. Keep stirring for a few minutes as the kale wilts a bit.
13. Add salt and a bit of fresh ground red pepper flakes because why not? Serve it forth.
The result is a thick porridge rather than a soup. But it is really, really tasty, and exactly what I needed after a rotten commute and a burgeoning cold and wah. The kale stems are a little over-crunchy, but it provides tactile interest, kinda like having nuts or something in. A+++ would cook again.
This entry was originally posted at http://serinde.dreamwidth.org/519228.html, where there are
comments.