I made the kale and potato soup with bacon again and this time, I used low sodium free range chicken broth and forgot to add the parmesan rind. The two missteps produced a soup lacking in flavour and depth. Bummer. Luckily, I have another bunch of kale and a crapton of bacon left, so all I need are some potatoes and I can once again make a tasty soup next week.
I’m going to re-post the recipe for the kale soup from Kimberley’s blog:
KALE & POTATO SOUP WITH BACON (Serves 4-6)
- 5 bacon slices
- 1 onion, diced
- 2 cloves garlic, minced
- 4 c. chicken broth
- 5 c. diced Russet potatoes
- 8 c. chopped kale (stems removed)
- 1 Tbs. fresh thyme, chopped
- 1 Tbs. fresh parsley, chopped
- 1/2 tsp. sea salt (as desired)
- freshly ground black pepper
Optional: small quantity (app. 1.5″ square) Parmesan rind
In a large, heavy pot over a medium flame, cook bacon, but do not allow to completely crisp. Remove bacon from heat and chop. Drain excess fat from pot but leave enough to saute onions. Lower the heat a touch; add onions and stir, scraping up any yummy bacon bits from the bottom of the pot. After about three minutes, add garlic and stir frequently enough to prevent the garlic from burning. After another two or three minutes, add chicken broth, potatoes, bacon, thyme and salt and raise heat to bring to a very gentle boil.
(Note: if you add Parmesan rind, do so now. Because I didn’t make the soup this way, instead adding the Parmesan to the stock, I cannot vouch for quantity or results here. However, since it’s such a classic soup trick, let’s just bet on it being a good idea.)
When potatoes are nearly cooked, about 15 to 20 minutes, reduce heat, add kale and stir. Remove from heat after about three minutes, or when kale is nearly cooked. Add parsley, stir and serve.
Season with freshly ground black pepper and more salt if you desire.
Some aged white cheddar Pirate’s Booty snack while watching Zimmern eat his way through Bolivia. Llama!!? 😦 😦 😦