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Kale Soup

May 19, 2012


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.


    From → Soups and Salads

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