The secret to this thick green soup is to slice the kale into extremely thin strips.
6 Tbsp (90 mL) extra virgin olive oil
1 large yellow onion, minced
2 cloves garlic, minced
6 peeled potatoes
8 cups (2 L) cold water
2 1/2 tsp (12 mL) salt
1 tsp (5 mL) ground black pepper
8 cups kale (2 L), rinsed, spine removed, and thinly sliced
In large saucepan over medium heat, cook onion and garlic in 3 Tbsp (45 mL) olive oil for 3 to 5 minutes. While they are cooking, slice potatoes in food processor. Stir sliced potatoes into onion and garlic mixture and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy. Puree using blender or food processor. Season with salt and pepper and return to medium heat. Cover and simmer 5 minutes. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and bright green. Stir in remaining olive oil and serve immediately.
Serves 4 to 6.
source: "Leafy Winter Vegetables", alive #290, December 2006
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