Monday, January 27, 2014

Good for what ails ya

 
 
 
Truly this soup is all. about. the. garlic.  
 
A whole head of garlic.  
 
And before that eyebrow can elevate, you need to know:
It is humbly fabulous.
 
Kale makes a beautiful effort to try to show the garlic a one-up, but garlic stands just a head above.  Though it must be said that they do a nice harmony when all is said and done.  The garlic flavor is deep and warming, while the kale brings a freshness. 
 
Oh, it is so good.  Brothy and light, with nutrients subliminally packed in there.  Because when a good homemade broth, nutritional kale, and a practically medicinal dose of garlic collaborate here, it is undoubtably "good for what ails ya."  
 
Even if your ailment is of the most basic and common genre: hunger.


Garlic Soup

2 onions, chopped
2 Tablespoons olive oil
1 head of garlic,  minced 
1 bunch of kale, chopped (a generous 10 cups or so)
2 quarts chicken broth
2 (15 oz.) cans stewed tomatoes, pureed
2 teaspoons salt, or to taste
1/4 teaspoon black pepper

In a large soup pot, sauté onions in olive oil until tender.  

Add garlic and stir constantly, until garlic is tender and fragrant, watching it to prevent burning.  
(This is where you want to allow the garlic to cook and caramelize a bit.  This will soften the garlic flavor punch.)  

Add kale and stir until wilted.  

Add chicken broth, tomatoes, salt and pepper.  

Simmer for at least 30 minutes.

 

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