There is no cream in this delicious soup – unless you decide to drizzle a bit over individual servings as a finishing touch. The creaminess is achieved with the addition of potatoes, which are puréed into the soup, providing it with a velvety texture.
- Creamy Onion Soup with Kale2016-09-18 14:06:29Serves 6Ingredients
- Medium to large (31⁄2 to 5 quart) slow cooker
- 1 tbsp olive oil 15 mL
- 4 onions, thinly sliced
- 2 cloves garlic, minced
- 4 whole allspice
- 1 bay leaf
- 1 tsp grated lemon zest 5 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 4 cups vegetable broth 1 L
- 3 potatoes, peeled and diced
- 1 tsp paprika dissolved in 2 tbsp (25 mL) freshly squeezed lemon juice 5 mL
- 4 cups chopped kale 1 L
- 1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic, allspice, bay leaf, lemon zest and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Stir in broth.
- 2. Add potatoes and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. Discard allspice and bay leaf. Stir in paprika solution and add kale, in batches, stirring after each to submerge the leaves in the liquid. Cover and cook on High for 20 minutes, until kale is tender.
- 3. Purée using an immersion blender. (You can also do this in batches in a food processor or stand blender.) Serve immediately.
Judith Finlayson http://judithfinlayson.com/
- Some curry pastes contain products such as shrimp paste or fish sauce, so if you're a vegetarian, check the label to ensure that yours is fish- and seafood-free.
- If you're a heat seeker, you can increase the quantity of curry paste, but this quantity is quite enough for me.
- If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 31⁄2 quart) slow cooker.