Ingredients

1 tablespoon olive oil
2 garlic cloves
1 small shallot, cut into ½-inch pieces
1 small leek, white part only, cut into ½-inch slices
2 cups vegetable broth
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 ounces kale (or other leafy greens), hard stems discarded and roughly chopped, divided
2 to 3 ounces Italian parsley (about ½ large bunch), stems reserved for other use and roughly chopped, divided
1∕3 cup heavy cream

Instructions

Put the oil into the blender jar. Set timer for 8 minutes and temperature on Medium. Once oil is hot, after about 1 minute, add the garlic and shallot. Cover and stir, using quick bursts to break up the vegetables. Once slightly softened add the leek; stir occasionally, scraping the sides of the blender jar if necessary. once time expires, add the broth, salt and pepper; stir to mix. Cover and set timer for 8 minutes and temperature on High. Once the broth comes to a boil, turn unit off and add half of the kale and parsley. Cover and set timer for 20 minutes and temperature on Medium, stirring until the greens are incorporated with the liquid. After 10 minutes, carefully remove the cover and add the remaining greens and parsley. Replace cover and stir until completely incorporated. Let cook for remaining time. Once 5 minutes are left on the timer, add the heavy cream. Once time expires, blend, starting on speed 1 and gradually raising to speed 3, for 2 minutes or until completely smooth. Taste and adjust seasoning as desired.

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