Pub 1 2021 Issue 1

23 Potato Kale Soup INGREDIENTS 1 bunch kale 2 pounds potatoes 1 onion, chopped 4 garlic cloves, chopped 2 teaspoons olive oil 2 quarts (8 cups) chicken stock or vegetable stock 1 tablespoon stone-ground mustard ½ cup dry white wine 1 teaspoon salt Pepper to taste ¼ cup heavy cream (optional) DIRECTIONS Rinse the kale and chop the leaves and stems. Scrub and chop the potatoes. Sauté the onion and garlic in the olive oil in a large saucepan until the onion is translu- cent. Add the potatoes and stock. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft. Add the kale, mustard, wine, salt, and pepper. Simmer, covered, for 10 minutes or until the kale is tender. Purée a portion of the soup in a food processor or blender and return to the saucepan, if desired. Stir in the cream. Ladle into soup bowls. Garnish with freshly cracked pepper. Serves 6 * Add 1 pound bulk sausage if desired as represented in photo. Tortilla Soup INGREDIENTS 2 tablespoons olive oil 4 small corn tortillas, cut into pieces 1 large onion, chopped 2 tablespoons jalapeño chiles, seeded and minced 5 garlic cloves, minced 2 tablespoons tomato paste 4 (14-ounce) cans chicken broth 1 tablespoon ground cumin 2 cups chopped cooked chicken Salt and pepper to taste 1 cup chopped avocado ½ cup (2 ounces) shredded sharp Cheddar cheese ½ cup chopped fresh cilantro DIRECTIONS Heat the olive oil in a large Dutch oven. Add the tortillas. Cook for 2 minutes or until soft. Add the onion, jalapeño chiles, and garlic and sauté for 3 minutes. Add the tomato paste and undrained tomatoes. Bring to a simmer. Cook for 10 minutes. Add the cumin, broth, and chicken. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Add salt and pepper. Process with an immersion blender until smooth. Ladle into soup bowls. Top with avocado, cheese, and cilantro. Note: Instead of using an immersion blender, process the soup in three batches in a food processor or blender until smooth. Serves 12