* Exported from MasterCook * Creamy Kale SoupRecipe By :Serving Size : 4 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 10%) Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 large potato 1 garlic clove 4 cups light colored stock -- or water 5 ounces kale leaves -- stripped from stalks 1 teaspoon fresh marjoram -- or oregano, or 1/2 teaspoon dried 1 bay leaf Salt and freshly ground pepper to tastePeel and roughly chop the potato; peel the garlic clove. Simmer both in 2cups of the stock until soft, about 10 minutes; cool slightly. Rinse the kale, shake off the excess water, roll up a few leaves at atime, and chop them. Cook the kale
in the remaining stock with themarjoram and bay leaf until tender, about 10 minutes. Remove the bay leaf.Puree the potato, garlic, and stock together; mixture will be thick. Stirit into the simmering kale, season with salt and pepper, and heat through.Serve immediately.Makes 4 servingsTime: 30 minsAuthorNote: Kale soup, a Portuguese specialty, is frequently spiced withsausage or thickened with cream. Here, however, its assertive flavor iscomplemented by marjoram, and pureed potato adds a pleasant texturewithout fat or [favorites].Other greens to use: Broccoli raab, collards, mustard, turnipSource: "Leafy Greens by Mark Bittman, 1995, 2012"S(Formatted by Chupa Babi): "Oct 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (7.6%calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 2165mg Sodium. Exchanges:
1/2 Grain(Starch); 1 Vegetable; 0Fat.Nutr. Assoc. : 0 0 342 773 0 0 0
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