Kale Soup

Name: Kale Soup
Ingredients: 1/4 cup pure olive oil; 1 large onion, finely chopped (about 2 cups); 4 cloves garlic, finely chopped; 3 medium russet potatoes, peeled and cut into 1/2-inch cubes; 8 cups Homemade Chicken Stock, or prepared low-sodium chicken broth, skimmed of fat or vegetable stock for vegetarians; 1 1/2 cups Whey or 1 tablespoon white wine vinegar; 1 pound kale, stems removed; 1 bunch green onions, thinly sliced; Coarse salt and freshly ground pepper; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 3 eggs, hard boiled, peeled and whites removed; Sour cream for serving

13 ingredients

5 steps

Ingredients

1/4 cup pure olive oil
1 large onion, finely chopped (about 2 cups)
4 cloves garlic, finely chopped
3 medium russet potatoes, peeled and cut into 1/2-inch cubes
8 cups Homemade Chicken Stock, or prepared low-sodium chicken broth, skimmed of fat or vegetable stock for vegetarians
1 1/2 cups Whey or 1 tablespoon white wine vinegar
1 pound kale, stems removed
1 bunch green onions, thinly sliced
Coarse salt and freshly ground pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
3 eggs, hard boiled, peeled and whites removed
Sour cream for serving

Directions

1

Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes.
2

Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are soft, about 15 minutes.
3

Add whey or vinegar, kale and green onions, season with salt. Return soup to a simmer, cover, and cook until kale wilts, about 10 minutes.
4

Remove soup from heat, add parsley and dill, taste and add salt and pepper, if needed. Cover the pot with a lid and let stand for the flavors to concentrate.
5

Grate the egg yolks on the large side of the grater and sprinkle on top of each serving. Serve hot or chilled with a dollop of sour cream or on the side.