Green Kale Soup

wtorek, 4 lutego 2014

Green Kale Soup

Time: 50 mins


  • 1 lb fresh kale (or spinach, sorrel, chard, or mixed greens)
  • 6 green onions
  • 2 cups water
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1 pinch white pepper
  • 1/2 cup cream (can be light)
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons chopped fresh chives


  • 1 Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.
  • 2 Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.
  • 3 Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.
  • 4 Garnish with chopped hard boiled egg and chives. Serve hot.

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