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Kale & Fresh Onion Soup


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Serves 4 generous servings | Prep Time 15 min | Cook Time 20 min

Why I Love This Recipe

FEATURING: Kale (and/or other leafy greens), fresh onions (and/or onions), and garlic scapes/garlic (optional).

We LOVE this soup! So simple yet tasty! We like to keep some texture in the soup but you can blend it more)!


Ingredients You'll Need

1 fresh onion, greens attached (or 1 large onion)
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, plus more to taste
fresh ground white pepper
1 medium Yukon Gold potato chopped into 1/4-inch pieces (1 heaping cup)
4 cups of vegetable broth
3 cups of kale (or Swiss chard or other leafy greens)

FOR SERVING (all optional)
1 green onion (or 1 strand of the green top of a fresh onion), sliced thin, for garnish (optional)
A few kale ribbons (fresh kale or Swiss chard, chopped finely)
A few croutons (omit if gluten-free)
Freshly ground pepper

*** You can also serve it with Quick & Fresh Bruschetta: https://www.bakespace.com/recipes/detail/Quick-Fresh-Bruschetta/92939/


Directions

GRILL YOUR FRESH ONION ON BBQ or OVEN: Chop off just the roots from onions, leaving core intact so that onion layers stay in place. Halve or quarter any larger onions. ON BBQ: Turn on BBQ. Grill until edges begin to char and onions are tender but still have some bite, about 7-10 minutes. Flip the onions and grill another 3-5 minutes, until beginning to char on second side too. IN OVEN: Move rack to top of oven and set broiler to high. Arrange onion on a broiler pan and slide into oven. Broil until edges begin to char and onions are tender but still have some bite, about 10 minutes.
MAKE THE SOUP: Meanwhile, set a medium/large pot over medium heat. Add olive oil, and when hot, add potatoes, 1/2 teaspoon sea salt, and a few twists of pepper. Sauté potatoes until tender with crisp edges, about 7 - 10 minutes. Add broth. Bring mixture to a boil, then turn heat to low. Taste and add sea salt as needed.
Working carefully (with a hand blender or in a blender), blend charred onions, broth and potato mixture, and greens until smooth. (we like this soup with some texture, so we blend until the texture is smooth but still flecked with bits of kale and char.)
Ladle into bowls and garnish with sliced green onions, kale ribbons and croutons and several twists white pepper.


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