Ingredients

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 small shallots (about 3 ounces) finely chopped
3 garlic cloves, crushed
1 small leek (about 2 ounces) white part only, sliced
bunch kale, hard stems discarded and roughly chopped
1 bunch Italian parsley, stems reserved for other use and roughly chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups vegetable broth
½ cup heavy cream

Instructions

Put the oil and butter into a 6-quart saucepan set over medium heat. Once butter is melted add the shallots, garlic and leek. Sweat ingredients together so that they gently sauté but do not pick up any color. Add the kale, parsley, salt and pepper and stir to coat. Add the vegetable broth and bring to a boil. Cover and reduce heat so that the soup is just simmering. Simmer for about 30 minutes. Add the cream and continue simmering uncovered for an additional 20 to 30 minutes. Put ingredients into the blender jar. Turn on Low and run for about 10 seconds. Increase to High to thoroughly blend, about 45 seconds. Taste and adjust seasoning accordingly.

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