Soup Archives: Blended Sweet Potato and Kale

A sweet, earthy and deceptively healthy soup. I sometimes switch out the kale for other hearty greens; mustard works especially well and adds a fragrant bite.

Sweet Potato and Kale Soup

3 large sweet potatoes, peeled and cubed

1 large white onion, diced

3 cloves garlic, minced

3 sprigs fresh thyme

1 large bunch fresh kale, finely chopped and stems removed
3 tbs olive oil

water

In a large saucepan, heat the olive oil and sweat the onion about 5 minutes until soft. Add garlic and cover, stirring. Add the thyme sprigs, cover again.

Add the cubed sweet potatoes, which should fill about half the saucepan. Cover (just!) with cool water. Bring to a boil and then reduce heat, simmering about 20 minutes or until the sweet potatoes are soft.

Remove thyme stems. Transfer most (about 3/4) of the soup mixture to a large upright blender and puree until smooth. Return the puree to the saucepan and smash remaining potatoes with the back of a spoon, adding texture to the puree.

Slowly stir in handfuls of the chopped kale, which will shrink down as it hits the hot soup. Simmer another 5 minutes to lightly cook the kale, then remove from heat.

Serves about 4 people.

Soup Archives: Chicken Stew

My much-tweaked recipe, posted by popular demand! Drop ingredients in before leaving for work, come home to the most tender chicken imaginable. I use beef broth, not chicken, to boost the savoriness.

Winter Chicken Stew

2 whole chicken legs (thighs and drumsticks)

2 stalks celery

1 large carrot

1 white onion

2 cans natural beef stock

handful of small potatoes (multi colored, fingerling, etc)

3 bay leaves

2 tbsp corn starch

Salt, black pepper, cayenne powder

Rinse and dry chicken legs, then sear in a very hot pan until browned on the outside, about 5 minutes. Place chicken in crock pot with all vegetables and potatoes, cover (just!) with stock.

Cover and cook on high for up to 10 hours. You really can't overcook this dish.

When ready to serve, reduce heat to 'low'. Remove the chicken legs, which should be stripped of most meat. Pull the remaining meat off the bone and chop it finely. Place back into the stew.

Mix corn starch with a little water to form a slurry, then pour the slurry into a food processor. Add a few handfuls of the cooked vegetables and at least 4 small potatoes. Puree this mixture until very smooth. Transfer the blended mixture back into the stew.

Turn off the heat and let stew sit uncovered for 10 minutes -- it will thicken substantially. Meanwhile, adjust seasoning to taste (salt, pepper, cayenne), remove bay leaves.

Serves 3-4 people.