Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, September 21
Not a bad and warming lunch
Being ignored by JN in my requests for lunch today, I turn to the fridge, where I have, like most days, brought my own food anyway. Today is the same as yesterday - the other half of the creamy kale soup I made over the weekend. However, from back on the shelf another container is pleading with me - some stir fried zucchini & bell peppers from about a week ago. "Eat me!", it whines, "or else I'll be BAD soon..."
Ok, ok, alright. It passes the sniff test, so in it goes with the soup. Now I have a very large bowl of creamy kale and spiced veggies soup. Since the kale soup had minimal embellishing flavors, the spice from the veg works very well with the thick and salty base. Assuming I don't end up in the loo in a few hours donating my lunch to the city septic department, it is a rather pleasing bowl of warmth.
Creamy Kale Soup
1 bunch kale, stemmed and chopped
1 bunch's worth of kale stems
1T butter
1T olive oil
1 shallot, sliced or chopped
4 garlic cloves, sliced or pressed
2T flour
2c milk, or milk and water, scalding hot
1T corn starch + 1T cold milk or water
salt & pepper
FIRST, set your kale stems to steaming or braising. At the end you don't want a lot of cooking water to remain (1/2 cup or less), so keep that in mind. Those stems will take 20 minutes or more to cook.
Then, sweat your shallot and garlic in the fat, and when they have softened up add the flour to make roux. Stir that a bit until it has turned tan and doesn't smell raw anymore, then add the HOT milk, stirring constantly to avoid lumps. Let that thicken for a few minutes, then add both the kale stems and their cooking water. Puree.
Once you have a pea green milky soup, season it to taste with salt/pepper and add the chopped kale. It will take just a few minutes to cook, so once it is looking wilty, mix the corn starch with a little more milk or water (COLD), and dribble it into the soup, waiting a minute or so after each 'application' for it to cook, until the desired thickness it attained. Taste and re-adjust seasonings. Serves 2.
*A rough approximation puts each serving at 250 calories, about 100 each from milk, oil, and 50 from the veggies+flour. This wins for being very thick and rich tasting, good for you, and light on the actual calories.
Time posted: 13:01 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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