Sunday, January 29, 2012

Recipe: I found the missing carrots!

I am starting the pleasant but mind-intensive job of updating my website and combining it with my 3 blogs, so there will be one landing place for me, my thoughts, plus all my various readers. My brain has been jumping around, back and forth, for years, too long. This was made crystal clear to me last week with the phone call from one of my readers telling me about the missing carrots from one of my kale recipes, and I could not immediately figure out or find the recipe she was calling about!

Silly me, I just assumed the recipe was on my kale blog - not! No, it was on my original website, which has hundreds of recipes (and now a non-functioning search function (arghhhh!). However, the Universe must have smiled on me this afternoon, because I accidentally found the recipe my caller told me about.

Here it is, complete with the carrots in the ingredients AND the directions. It turns out that I modified the original recipe, adding the carrots myself, thus the omission of the carrots from the directions is my own oversight.

Broccoli and Kale Soup Recipe 
(inspired by the Emerald City Soup recipe in the cookbook One Bite at a Time by Rebecca Katz)

• 16-ounce package frozen broccoli florets (thawed)
• 1 bunch fresh kale, any kind, stemmed and torn into small pieces (3-4 cups worth)
• 6-8 cups of vegetable broth (I always put the little bits of water that remain after I steam vegetables into a quart yogurt container in my freezer, saving this broth for soup recipes such as this one)
• 2 carrots (wash well, cut off the top, and cut into thin slices)
• 1 cup chopped yellow onion
• 2 (or more!) large cloves fresh garlic, peeled and chopped
• 2-3 Tbsp. olive oil
• 3/4 teaspoon sea salt (omit if using store-bought vegetable broth that already has salt added)
• 1/8 teaspoon red pepper flakes
• 1/4 cup fresh (or from the bottle if needed) lemon juice 
• Maple syrup to taste (the original recipe calls for 1/4 teaspoon - I was careless and oops, accidentally added about 1 teaspoon into the soup, and it turned out just fine)

• Heat olive oil in large soup pot over medium heat
• Add onions and carrots, a pinch of salt, and sauté until golden about 10 minutes.
• Add the garlic and red pepper flakes: continue sautéing until aromatic (will be quick, maybe 30 seconds)
• Add the kale and another pinch of salt.
• Cook only one minute until kale turns bright green.
• Immediately remove the pan from the heat.
• In a blender, add 1/3 of the broth, 1/3 of the thawed broccoli, and 1/3 of the kale mixture.
• Blend until smooth. Watch carefully so to not over-blend. When the mixture turns from light green to bright green, turn off the blender.
• Pour into a clean pan and repeat until all ingredients are blended.
• Pour into a clean pan and repeat until all ingredients are blended.
• With the last batch, add the lemon juice, 1/4 teaspoon salt, and maple syrup.
• Stir all together, reheat very gently and serve immediately.

If there is any left, this soup is also great the next morning right out of the refrigerator (seriously! I have done this). Rebecca Katz states that this soup will not freeze well because the brilliant color is lost. So, make a batch and eat your greens with a spoon, warm or cold!

Where kale (with added carrots) is more than decoration on my plate!

Diana Dyer, MS, RD

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