Kale Soup

 

Half a paper grocery sack full of fresh kale leaves

4 garlic cloves, peeled

1 medium yellow onion, sliced or diced

1 cup half and half

2 C. whole or reduced fat milk

Chicken broth

Salt and Pepper to taste

2 tsp. Tabasco or favorite hot sauce

1 T. olive oil

 

Heat the olive oil in a small pan. Add the onion and garlic and sauté until just barely tender. Set aside. Fill a medium to large stockpot about half full of water and bring to a boil. Add the kale leaves and simmer for about 10 minutes. Drain, reserving some of the water. Working in batches, puree the kale, garlic and onion, along with some of the reserved water until smooth. Pour back into the stockpot. Add 4 C. chicken broth, along with the milk and half and half. Bring to a slow simmer. Add the hot sauce and salt and pepper to taste. Serve with a bit of real cream, or just as it is. This makes a delicious soup for winter or summer. This makes about a half gallon of soup