Alice’s Kale and Potato Soup Recipe
This simple, warming soup from chef of the month Alice Waters is rich in veggies and fiber, low in fat, and has only 157 calories per serving. It’s also a great way to get some mineral nourishment from seasonal kale.
A steaming bowl of this hearty healthy soup is just right for the first days of the New Year–and it only takes 15 minutes to make! Here is the easy recipe:
1 bunch kale (about 1 pound)
2 pounds boiling potatoes
1 teaspoon salt
2 quarts boiling water
Additional salt to taste
Freshly ground black pepper
1. Wash the kale well, remove the thick central stems, roll leaves into cylinders and cut into fine, thin strips (chiffonade).
2. Peel potatoes and dice very fine.
3. In a soup pot, bring water and salt to a boil. Add potatoes, return to a boil, and cook, covered, for 2 minutes.
4. Add kale and continue cooking for another 2 minutes. Taste for seasoning and add salt and pepper to taste.
5. Serve hot.
Inspired by Chez Panisse Café Cookbook, by Alice Waters (Morrow Cookbooks, 1999).