Sunday, September 13, 2009

Spinach and Kale Soup

3 or 4 potatoes, peeled and diced
1 onion, diced
some garlic (two-ish heaping spoonfuls of the already chopped kind)
4ish cans of chicken broth
a bunch of kale, rip the leaf part off and get rid of the stems*
a little less than a bag of spinach*
salt and pepper
sour cream for topping

potato croutons
3-4 potatoes, peeled and in small dices
olive oil
salt and pepper

a bunch of good bread, cut into chunks
1/4 to 1/3 cup olive oil
4 or 5 garlic cloves
salt and pepper
whatever seasonings you want

To make the soup, combine the potatoes, onion and garlic in the stock. Simmer until potatoes are soft. Add the spinach and kale, stir until it's all incorporated. It seems like a ton, but it cooks down a lot. Let it cook a couple minutes, then puree in batches. Put it back in the pan. Season to taste with the cumin and salt and pepper.

For the potato croutons, toss the potatoes into some hot olive oil in a frying pan. Season with lots of cumin and some salt and pepper. Cook until the potatoes are done-crispy on the outside, soft on the inside. It takes about 15 minutes.

For the bread croutons, toss the olive oil and garlic into a food processor, or something of the sort. I used a Magic Bullet. Blend it for a while until it's well, for lack of a better word, blended. Pour it over the bread cubes and mix it all together. Let it sit for a little while so the bread absorbs the oil. Season with salt and pepper and whatever seasonings you want. I used Greek seasoning, but you can use whatever floats your boat. I just use Greek seasoning on pretty much everything because it is delicious. Throw it all into a big frying pan. I think I added some more olive oil to the pan. I like juicy croutons. Cook it until the bread magically turns into croutons. Make sure you turn it a lot so it doesn't burn, which it tends to do if you aren't careful.

Serve up the soup and top it with sour cream, potato croutons and bread croutons. This probably made like 6-8 servings.

*You can pretty much use whatever kind of greens you want.

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