2 T. water

1 T. ginger root, peeled and mashed

1Tbsp virgin olive oil

2 T. chopped onion

2 T. flour

4 C. skim milk

1/4 T. cayenne pepper

Salt and ground pepper

Sherry

Freshly grated nutmeg

 

Place the kale in a heavy saucepan with the water. Cover and cook on medium-low heat for about 5 minutes, stirring occasionally. Add more water if necessary. When the kale is almost limp, remove it from the pot. Using a food processor or blender, blend kale along with ginger. Process for a few minutes until very fine. Heat the olive oil in the heavy saucepan. Add the onion and sauté for about 2 minutes. Whisk in the flour, being careful to keep the mixture smooth. Gradually add the milk and continue to stir. Season with salt, pepper, and cayenne. Add the kale mixture. Heat the soup until almost boiling. Ladle into bowls, and just before serving add 1 tsp.  of sherry to each bowl and mix gently. To finish, grate fresh nutmeg over each bowl.

 

Yield:

Calories:

Fat:

Fiber: