Contributed by Angela Cleveland (from Harvest Herald #339)
Ingredients
-1 Large onion, chopped
-2 cloves Garlic, minced
-2 Large Potatoes, cubed
-1 Celeriac, peeled & cubed -2 cups chopped & rinsed Kale
-1 Tbsp Olive Oil -6 cups Soup Stock (chicken or veg)
-1 Tbsp chopped fresh Dill, optional
-1 Tbsp butter, optional -Salt & Pepper to taste
Instructions
Heat oil in soup pot.
Add onion, sauté until translucent.
Add garlic, potatoes, celeriac, and stock.
Bring to a boil, then simmer until veggies are tender.
Add kale, dill, and butter if using.
For a thicker soup, puree half, then return to the pot.
Re-heat and serve.
PS
Small onion = 4 ounces by weight or about ½ cup chopped
Medium onion = 8 ounces, or about 1 cup chopped
Large onion = 12 ounces, or about 1½ cups chopped
Jumbo onion = 16 ounces, or about 2 cups chopped
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