Kale and Potato Soup
by Wendy Hayes
Although I haven't actually made this recipe, it comes from a reliable source. Todd Dumke, Eastern Carolina Organic's (ECO) truck driver and restaurant liaison left his position as Chef-de-Cuisine at the Carolina Inn to join ECO'S efforts to improve local food supply in the region. As a 'foodie,' Todd is familiar with gourmet local organic food efforts elsewhere in the country and has great vision and dedication for ECO. Right now he is part-time doing the deliveries and interacting with our buyers. Additionally, he is helping ECO have direct interaction with the public through in-store promotions, tastings and recipe distribution. Since local, organic kale is on sale now at Weaver Street Market and winter is setting in, here's a recipe for a delicious and nutritious soup. Love, Wendy.
- 1 large yellow onion, peeled and minced fine
- 1 stalk of celery
- 1 large garlic clove, peeled and minced
- 4 tablespoons olive oil
- 6 large potatoes
- 2 quarts chicken or vegetable stock
- 6 ounces chorizo or similar
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 lb kale, stemmed and chopped
Putting it all together:
Sauté the sausage and onion and garlic in 3 T oil. Add potatoes and celery and sauté, until they begin to color. Add water, cover, and simmer gently for 20 minutes until potatoes are soft. Add kale and simmer 5 minutes. Mix in remaining olive oil. May be blended if you prefer a smooth soup. Serve with dark bread. Can be made with a meatless sausage for a vegetarian dish. (Serves 4-6).