Potato Kale Soup with winter vegetables, seasonal herbs and parmesan

yield: about 1 gallon

1 carrot

1 onion

1 celery stalk

2 bay leaves

½ tsp salt

½ tsp black pepper

2 Tbs olive oil

8 clv garlic

8 small potatoes, cubed

6 oz. white wine

½ tsp salt

1 Tbs honey

2 Tbs. Cider vinegar

1 tsp mild hot sauce

1 bunch kale

2 Tbs. seasonal herbs, chopped

 

 

Directions:

 

1. Heat oil in a medium heavy bottom pot, add in onion, celery and carrot with the bay leaves, season with salt and pepper and sweat for 5-8 minutes.

2. Add in garlic and potatoes, sweat another 3 minutes and then deglaze with white wine.

3. Add in the next ½ tsp of salt along with the honey, cider vinegar and hot sauce.

4. Once the potatoes are mostly cooked, add the chopped kale and simmer 5 minutes.

5. Ad your herbs, allow to simmer one minute and season to taste with salt, pepper, honey, and vinegar.

6. To Serve, warm up in a small soup pot, dish out in bowls, drizzle with a bit of EVO and sprinkle with herbs or parmesan cheese.

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