Creamy Kale Soup.

Blog - Creamy Kale Soup - Cuisinart.com:

I love Kale Chips with Sea Salt & Smoked Paprika in this soup.
For a lighter twist, try substituting sour cream or Greek yogurt for the heavy cream.
Creamy Kale Soup
Ingredients
1 tbsp olive oil
2 tbsp unsalted butter
2 shallots, finely chopped
3 garlic cloves, crushed
1 small leek, sliced
1 bunch kale, chopped
1 bunch Italian parsley, roughly chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups vegetable broth, low sodium
1/2 cup heavy cream, room temperature

1. Put the oil and butter into a 5 L saucepan set over medium heat. Once butter is melted, add the shallots, garlic and leek. Sweat ingredients together so that they gently sauté, but do not pick up any color.

2. Add the kale, parsley, salt and pepper and stir to coat. Add the vegetable broth and bring to a boil. Cover and reduce heat so that the soup is just simmering. Simmer for about 30 minutes.
Add the cream and continue simmering uncovered for an additional 20 to 30 minutes.

3. Put ingredients into the blender jar. Blend on Low for about 10 seconds, then switch to High to thoroughly blend, about 45 seconds.
Or, if you have a hand blender, place the chopper head into the saucepan and blend on a low speed until the desired consistency is achieved. Taste and adjust seasoning as desired.

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