Tuesday, June 22, 2010

Potato and Greens Soup

Love potato soup? Try this spin from the Veganomicon:

Serves 2:

4 baking potatoes - baked and cooled
Olive oil
2 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
3 cups vegetable broth
Pinch of salt
2 cups kale, torn into small pieces
1/4 cup milk

Potato wedges:
1 tbsp cornmeal
1/4 tsp thyme
1/4 paprika
1 cloves garlic, minced
Olive oil

1. Slice the potatoes in half lengthwise. Set aside 2 halves for the wedges. Slice the rest of the potatoes into 3/4" chunks.
2. In a pot, saute the garlic, thyme, sage, and salt in olive oil for 2 minutes. Add a bit of veggie broth to it doesn't burn.
3. Add the chunks of potatoes and the rest of the broth. Cover and bring to a low boil. Add the kale. Cook covered for 20 minutes.
4. Meanwhile, on a plate, combine the cornmeal, garlic, and spices.
5. Slice the potato halves in half again so you have four long slices. Dip each side into the cornmeal mix.
6. Lightly coat a pan with oil and cook the potatoes for about 5 minutes on each side. Add more oil as needed.
7. Once the soup is done cooking, mash up the potato chunks. Add the milk and mix.

1 comment:

  1. Why have I never made this? If there was room in my freezer I'd be out shopping for ingredients right now. Please remind me of this recipe in October.