Creamy Greens Soup - 1 QuartCuisinart Original Recipe
1/2 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 small shallots (about 3 ounces) finely chopped
3 garlic cloves, crushed
1 small leek (about 2 ounces) white part only, sliced
10 ounces kale, hard stems discarded and roughly chopped
1 bunch Italian parsley, stems reserved for other use and roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups vegetable broth
1/4 cup heavy cream
Put the oil and butter in a large 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.
Separate the solids from the liquids and put the liquids into the blender jar fitted with the blending blade, followed by half of the solids. Run on Low and blend for about 10 seconds. Add the remaining solids and increase to High to thoroughly blend, about 45 seconds. Taste and adjust seasoning accordingly.