Kale soup, evolved

[alfredo]

I learned something this time: the value of red wine vinegar in vegetable soups.
The soup:

in a 3 quart pot put
two medium potatoes cubed with skin. New Potatoes or other mild skinned potato.
Three small, or two medium carrots
Up to 1 medium onion.
three or four cloves of garlic minced
One bundle of kale. chopped and stuffed into the pot.
Bay leaf
parsley
diluted chicken stock (Tamari will supply the needed salt)
tamari in place of salt
black pepper.
red wine vinegar.

The red wine vinegar cuts the slight bitterness of the kale. It also seems to be really good with the tamari, chicken stock, and garlic. I've been eating kale and vinegar since I was a kid. I never thought of it in this particular soup. It really made the broth.

I like clear broth soups.

[madmax]

1. Portuguese Caldo Verde

Just add a little cut up chouriço. Serve with some crusty bread. Yummmmmy :bounce:
I make this at least once a week.


http://en.wikipedia.org/wiki/Caldo_verde

[yellerpup]

2. Yum!

I make a similar soup with collards and make it a bit heartier by adding beans. I also find adding vinegar really causes the 'green' flavor to pop. :hi:

[japple]

3. I like clear broth, too. The addition of vinegar is (according

to the Old Farmer's Almanac)essential. I usually vary the type of vinegar according to what I am making. Sometimes it's rice wine vinegar if the soup is delicate, sometimes balsamic. I have made your recipe often, using leeks instead of onions,Bragg's instead of tamari, and adding cannellini beans (canned, rinsed, drained) near the end of cooking. It's wonderful stuff.

[kestrel91316]

4. I use vinegar with spinach all the time, but never thought to use it with kale.

I picked up a big bunch ar the farmer's market a few days ago and now I guess I will make kale soup.

[kestrel91316]

5. K so I don't lose the recipe before I fix it this week...

[kestrel91316]

6. kick