Bleu Cream of Kale Soup

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Bleu cheese crumbles and sherry punch this up.


3    oz    celery finely diced
3    oz    carrots finely diced
3    oz    onions finely diced
1/2    tsp    Italian seasoning
1/2    tsp    garlic chopped
2    tbl    butter
1/2    lb    kale chopped
1 1/2    qt    chicken stock preferably homemade
3    tbl    roux - equal parts butter and flour, cooked
1/2    qt    heavy cream
1/8    cup    crumbled blue cheese
Salt and pepper to taste
1/4    cup    sherry
Directions
1. Combine celery, carrots, onions, Italian seasoning and garlic in heavy soup pot. Saute in butter until tender. Add kale and continue to saute until kale is wilted. Add chicken stock, heating to simmer. Add roux; cook soup at low temperature for about 20 minutes. Blend with an immersion blender.  (If you are freezing the soup, do it at this point, and add the cream after you thaw it.) Add heavy cream, then stir in blue cheese. Salt and pepper to taste, then add sherry.
 




Matriarchy

Member since Sep 2007

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