Kale-Bacon Soup Recipe
Created by Ruth Paget
Kale
tastes rather bitter on its own even when cooked, so I have added sour cream
and crispy fried bacon to this soup recipe to soften up the flavor and add
texture.
You
will need an immersion blender to make this recipe.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-1/2
pound well rinsed and chopped kale
-1
(32-ounce) container chicken broth
-32
ounces water
-1
cup sour cream
-1
pound crispy, fried bacon (Fry for about 20 minutes and drain on paper towels.)
Steps:
1-Sauté
onion and garlic in olive oil for 5 minutes in a soup pot.
2-Add
kale, chicken broth, and water to the soup pot.
3-Bring
the soup to a boil and let it boil for 45 minutes.
4-Remove
the soup from the heat and let it cool.
Insert the immersion blender and purée the soup to a smooth consistency. Stir in the sour cream.
5-Reheat
the soup and remove from the heat. Ladle
the soup into individual bowls and top with crumbled bacon.
Serve
with your favorite toast and a beer.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
