Last week I wrote about the Kale soup I had at Saha SF. This week you get to read how it’s made, the recipe Chef Mohammed shared with me.
What You Need
2 Leeks
2 heads of kale
1/2 a bunch of dill
4 potatoes
3 stalks of celery
2 tblsp of olive oil
3 cloves of garlic
1 cup of white wine
1 can of coconut milk
2 cups of water
Juice of a lime
Salt and pepper to taste
How It’s Done
Chop the kale and cook in the coconut milk and cup of white wine with a little bit of salt, till the kale is cooked
Chop the celery stalks and the leeks, peel and cube the potatoes/li>;;
Heat the olive oil and add the leeks, minced garlic and celery and cook until softened
Now add the potatoes, chopped dill, water, salt and pepper and cook till the potatoes are softened
Add the cooked kale to the potatoes and purée using an immersion blender
Add the juice of a lime
Serve warm by itself or with a poached or fried egg
I made a few changes to the chef’s recipe given my time constraint. I cooked the potatoes in a pressure cooker, and used less coconut milk ( the chef used 2 cans and I used just 1). The soup is very satisfying, smooth and comforting. The potatoes add the creaminess as does the coconut milk, which are a perfect compliment to Kale. The lime juice brings the dill and the kale to life, brightening the dish. The addition of a poached egg gives it a richness and is a meal in itself, with a crispy piece of bread.
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