Cream of Kale Soup... and more!

I am big on the: 

Look in the produce drawers, see what seasonal produce I have on hand, and throw it all together 

kind of cooking.

 

My peek into the produce bin came up with a bouquet of kale; gratitude goes to the Kent Family Growers. I had an onion from the Martin's and plenty of garlic from Birdsfoot Farm

To me this looked like the makings of a good pot of soup, so...

  • Saute' the medium sized onion, cut into small chunks, and the bouquet of kale, cut into thin strips, in bacon fat from local, pasture raised pigs, no nasty curing chemicals added.
  • Add approximately 3 1/2 cups of goat's milk to the blender with 3 big cloves of the Birdsfoot garlic.
  • Add the onion and kale to the blender.
  • Sprinkle in, oh maybe 1/2 tsp. of medium heat curry powder (Nature's Storehouse or the Potsdam Food Coop).
  • Blend until the consistency and smoothness you want in a cream soup is achieved.
  • Pour in soup pot and gently warm.
  • Ladle into soup bowls and add a pinch of unrefined sea salt if desired.

Then I discovered a beet, my beloved beets, in the refrigerator. I quickly grated the beet using my metal cheese grater. I sprinkled the beet gratings on top of this gently curry seasoned cream of kale soup.

It was divine!  (And it took maybe 20-25 minutes!)

Tomorrow night will be a repeat cream soup but I will be sautéing the celery leaves from a large head of celery from the Keim Amish Family Farm. Add onion, goat's milk, garlic, curry... and, yes, the grated beets on top!

Any good stories from your kitchen about throwing together a soup after just a peak into the produce bins?

Happy cooking and eating!