It’s been a pretty crazy few weeks and unfortunately I haven’t had the time, energy or motivation to post anything. I feel like the roller coaster has settled on a straightaway (at least for the moment), so I’m happy to be back online sharing some fun posts!!
It’s been COLD here lately. More than oh-this-is-uncomfortable cold and more like WHEN-WILL-THIS-WINTER-EVER-END cold. We’ve been stuck inside a lot which is good and bad. One of the good things is that this gives me the opportunity to cook more…particularly SOUPS!
Although it’s not my favorite meal, soups are perfect cold weather meals. PLUS, they give you so much food that they can last for multiple days. WIN WIN.
I found this Kale Apple Soup on The Kitchn and loved it! It’s fairly simple and it’s bursting with flavor. We had it warm the first night I made it, then I tried it cold for lunch the second day – it was delicious either way! And I have a feeling I’m going to bring it back as a cold gazpacho-like soup this summer!
Try it out and let me know what you think!
- 1 large bunch kale (de-stemmed, ripped into strips)
- ¼ C cubed pancetta or sliced bacon (about 2 oz)
- 4 C warmed chicken or vegetable stock, divided
- 2 T olive oil
- ½ whole yellow onion (chopped)
- ¼ t salt
- 1 medium apple (cored and chopped)
- ¼ C plain yogurt
- Freshly ground black pepper
- In a large skillet over medium heat, sauté the meat for approx. 1 minute.
- Add the kale and stir to coat with rendered fat. (Add a little olive oil to keep the kale from sticking to the pan if needed).
- Cook, stirring, until the kale begins to wilt - approx. 5 minutes.
- Add 2 cups chicken stock and lower heat to medium-low and cook, stirring occasionally, for approx. 10 minutes.
- Transfer the mixture to a blender; or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.)
- Puree, starting on the lowest speed, until smooth. Puree the second batch if necessary.
- Pour into a large bowl and set aside.
- In the same skillet over medium heat, heat the olive oil and cook the onions with salt for approx. 3 minutes.
- Add the chopped apples and cook for 5 minutes, or until the apples soften and onions are translucent.
- Stir in the remaining broth.
- Transfer the mixture to the blender, splitting into two batches if necessary.
- Puree until smooth.
- Combine the pureed apple and onion mixture with the kale mixture, and whisk to combine.
- (NOTE: If soup seems too thick, add more stock or water until it reaches the desired consistency -OR- you can strain out the pulpy bits. I strained it for the second day and it was delicious!)
- Serve garnished with a small dollop of yogurt and a few grinds of black pepper.