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Curly Kale and Parsnip soup Jump to page : 1 Now viewing page 1 [25 messages per page]	View previous thread :: View next thread
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Peter Moffatt

Posted 2017-03-07 12:02 (#1596)
Subject: Curly Kale and Parsnip soup

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This is not so much a recipe as a note about what I did after concluding that making soup was probably the only way to make Curly Kale palatable.

I used the complete heads of about six kale plants, about five small parsnips (all I had left in the garden, but not enough, as the parsnip taste didn't really come through), and two onions.

I cut up the kale, discarding the central stalks, and boiled it, and peeled and cut up and boiled the parsnips separately (probably no need for this). I also cooked the onions separately and made them up into a sauce with margarine, flour and milk (I hoped this might give a bit of creaminess to the result). I mixed it all together with salt, black pepper from the mill, two veggie oxo cubes, mixed herbs and I think some ground ginger and nutmeg, and simmered it for a long time (probably two hours).

I liquidised it, thinning a bit with milk. Ghastly khaki colour like most of my soups (the parsnip and apple was a notable exception), but a good kaley taste.

(Footnote: A friend enthused about Red Russian Kale, and I found some on the seed swap stall on potato day so will be trying that this year. I'm hoping it might even be possible to cook and eat it as a vegetable.)

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