Monday, May 19, 2008

Toscana Soup

5 ½ cups or 3 cans of chicken broth
½ cup heavy cream
2 potatoes roughly skinned and sliced into thin circles
4 cups Kale, rinsed thoroughly
1 lb ground beef
½ tsp salt
½ tsp red pepper flakes

Combine the broth and potatoes in a large pot and bring to a boil until potatoes are almost cooked. Be careful to keep covered so the broth does not reduce (or just add a little water in the end if its too salty for you).

Meanwhile, cook the beef in a pan, drain off the grease and set aside. Cut the Kale so that you separate the tough stems from the leaves. Take the leaves and then cut them into thin strips.

Add the kale to the potatoes when they are just about cooked. The idea is to cook the kale until it is softened but keep the nutrients- about 7-10 minutes.

Add cream and cook a minute or so longer and then serve.

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