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This hearty Catalan-inspired soup is the definition of rustic comfort food. It features a generous amount of garlic, which is blanched to mellow its bite, then simmered with hearty kale and starchy potatoes. The key to this dish is partially pureeing the vegetables to create a naturally thick, velvety broth while leaving some chunks for texture. It&# 226;ÂÂs deeply savory, earthy, and warming, making it perfect for chilly evenings or a cozy weekend lunch. Simple ingredients transform into something luxurious, offering a satisfying meal that feels both homestyle and sophisticated.
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Catalan Kale, Potato, & Garlic Soup
Description
This hearty Catalan-inspired soup is the definition of rustic comfort food. It features a generous amount of garlic, which is blanched to mellow its bite, then simmered with hearty kale and starchy potatoes. The key to this dish is partially pureeing the vegetables to create a naturally thick, velvety broth while leaving some chunks for texture. It&# 226;ÂÂs deeply savory, earthy, and warming, making it perfect for chilly evenings or a cozy weekend lunch. Simple ingredients transform into something luxurious, offering a satisfying meal that feels both homestyle and sophisticated.Ingredients
Directions
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Bring a small saucepan of water to a boil. Add the peeled garlic cloves and blanch for 2 minutes to soften them. Drain and set aside.
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In a large 4-quart pot or casserole, melt the butter with the olive oil over medium heat.
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Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
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Stir in the chicken stock, blanched garlic cloves, diced potatoes, and torn kale.
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Season generously with salt and freshly ground white pepper.
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Bring the soup to a boil, then reduce heat to low. Partially cover and simmer for 25 to 30 minutes, or until the potatoes and kale are very tender.
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Using a slotted spoon, remove about 2 cups of the cooked vegetables (excluding the garlic cloves) and set them aside in a bowl.
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Strain the remaining soup through a fine-mesh sieve into a large bowl to remove the garlic cloves and any solids, pressing on the vegetables to extract flavor.
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Transfer the strained liquid and the remaining vegetables in the pot to a food processor or blender. Blend until completely smooth.
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Pour the pureed soup back into the casserole pot.
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Stir in the reserved 2 cups of whole cooked vegetables and the heavy cream (if using).
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Bring the soup back to a gentle simmer and cook for 10 minutes to combine flavors.
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Taste and adjust seasoning with more salt or pepper if needed.
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Serve hot in bowls, accompanied by crusty French bread for dipping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 708.8kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 6.5g33%
- Cholesterol 24.2mg9%
- Sodium 69.2mg3%
- Total Carbohydrate 134.3g45%
- Dietary Fiber 8.8g36%
- Sugars 5.1g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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