Even with the snow and frost we’ve had, the kale in my garden seems to have come through it all unscathed. Several times I’ve used the leaves to make soup and I find that I really like it a lot.
I brought this bunch in from the garden just today, and happened to pass by some parsley and rosemary on my way.
We happened to have some elk short ribs in the freezer, and I’ve found that these make a wonderful addition to the soup, both as stock and bits of meat. You could use beef or any other meat too, but you may have to cut off some of the fat. Chicken drumsticks make a great soup too. Once they have simmered for a while, the meat falls off the bones and can be cut into pieces small enough to fit onto a soup spoon.
To make the soup, I sautee onions, garlic, and whatever else I am in the mood for. I’ve added chopped ginger root when I wanted something with a bit of zip. I can’t tell you what I use for herbs and spices because it’s different each time. If I want an interesting taste, I might put in some cardamom, cumin, and coriander seeds, or I might just do the herbs de provence kind of flavouring (Simon and Garfunkel soup – parsley, sage, rosemary, and thyme). Or if I feel adventurous I’ll dabble with both.
The kale is washed and chopped quite finely before adding to the onion mixture. Let it cook a bit so it’s wilted and mixed well with the onions.
Usually I sprinkle a bit of flour into the sauteed kale, onions, and spices, and then stir to coat the onions and kale so there won’t be any lumps when I add the liquid.
I use the stock from simmering the ribs. Stir it around and check for flavouring. Add what you feel is missing. Notice I haven’t mentioned salt or pepper? Sometimes I’ve used a dash of steak spice and although it adds a wonderful flavour, it has plenty of salt. I’ve ruined a dinner once before I learned that. So I always wait until the end to add salt if needed. Same with pepper. Taste it first before you add salt or pepper!
Don’t forget to add the chopped up meat to the soup.
Finally, before serving I like to add a half cup or so of cream (half and half, or coffee cream – whatever you call it), or you can add a couple of tablespoons of sour cream to give it more zip.
I didn’t tell you how much of anything to put in the soup, because it’s one that you make up as you go along. Do whatever you feel like doing. It can’t fail to please on a wintery day.
March 2, 2018 at 2:42 pm
I’ll try the soup, please! Rosemary grows everywhere here in Vegas, and is used as a decorative bush around homes, businesses and elsewhere. It smells great and makes your hands smell good with just a little rub on the bush. 😃
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March 2, 2018 at 2:56 pm
Yes, I agree. It’s very aromatic.
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March 2, 2018 at 2:45 pm
What time should I be there for dinner?
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March 2, 2018 at 2:56 pm
I wish! Wouldn’t that be nice?!
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March 2, 2018 at 2:53 pm
I’m coming over with my bowl!!
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March 2, 2018 at 2:57 pm
Yes, do. Darlene is coming too. We can have an impromptu soup party.
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March 2, 2018 at 3:32 pm
I call my recipe, which is a knock-off of this one…’kitchen sink soup’…not a glamorous name to be sure but the results are amazing. Jan
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March 2, 2018 at 4:17 pm
I make it all the time! Isn’t it amazing how those tired veggies can work together to make such a good soup?
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March 2, 2018 at 3:45 pm
Kale. Soup. Look at that!
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March 2, 2018 at 4:14 pm
Bon appetit!
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March 2, 2018 at 3:52 pm
I find kale very bitter which has put me off from using it. I know it’s good for you. Elk ribs? Do you have a hunter gatherer in the family, or can you buy them?
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March 2, 2018 at 4:16 pm
A lucky hunter this year. I think you’re right about the kale – it can be bitter, but so far this crop has been very nice. Maybe you’ve had some when it gets too big and the plant is near the end of its life.
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March 2, 2018 at 5:21 pm
Perhaps that’s what it is. I can only get kale from the shops. Will have to look for baby kale maybe and give it another shot.
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March 2, 2018 at 5:56 pm
We’ve just tried the soup and it is anything but bitter. Really good, in fact. Worth another try, Raili, if you can get some younger kale.
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March 2, 2018 at 4:42 pm
That’s mighty hardy kale, rosemary and parsley to survive winter! Soup sounds mighty tasty too.
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March 2, 2018 at 5:58 pm
It did turn out good, Belinda. Wish I could send you some.
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March 2, 2018 at 6:25 pm
😊
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March 2, 2018 at 5:06 pm
Would’ya know, I just finished making (and then eating) my homemade chicken soup. I’m just wondering how Kale grew through the winter. I had Kale soup at a restaurant recently, and it was delicious. Yours sounds yummy. You know your stuff with cooking, that’s for sure.
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March 2, 2018 at 5:57 pm
I’m not sure kale would survive your Chicago winter (maybe some of your gardeners would know), but I was surprised it survived ours this year with the extra snow and cold that we had.
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March 2, 2018 at 6:51 pm
Your recipe sounds yummy, Anneli! Before reading your post, I’d never heard of Kale soup.
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March 2, 2018 at 10:09 pm
It turned out really tasty!
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March 2, 2018 at 10:50 pm
Writing, photography, quilts and now cooking –
Looks like you are an all-around genius 🙂
Cheers !
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March 3, 2018 at 8:24 am
Haha. Don’t they have a saying in German – something about a box of chocolates and flattery – Mach weiter. Kriegst die ganze Schachtel.
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March 3, 2018 at 5:41 am
I am making carrot kale and lentil soup. A little of this,and a little of that. I love soup.
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March 3, 2018 at 8:21 am
That sounds really good. I used to make a lentil stew with venison. It was great on a cold winter’s day. I’ll have to keep the carrots and lentils in mind next time I make the kale soup.
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March 3, 2018 at 8:53 am
I will bring my bowl too!!! Let’s join the party. Soups are so much fun to make. I usually use up different things from the fridge and the garden. While cooking soups you can get so creative. I never tried kale, but I will soon.
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March 3, 2018 at 8:56 am
Wonderful! A soup party! What fun we would have.
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March 3, 2018 at 11:57 pm
I well read your post, yes with winter season, soup is the best. And today at home is going to be pumpkin and potato soup with chicken wings in it.
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March 4, 2018 at 8:29 am
That sounds delicious! Enjoy!
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March 4, 2018 at 11:37 am
Thank you!
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March 4, 2018 at 10:34 am
My kale has survived the winter too! Your soup sounds wonderful for these lingering cold days. We’ve been making kale chips, which get gobbled down in minutes! It will be time for planting soon 🙂
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March 4, 2018 at 11:34 am
How do you make kale chips? It sounds interesting.
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March 4, 2018 at 12:08 pm
I lightly oil a big bunch with olive oil (usually by shaking them around in a bag with a couple tablespoons). Then spread them on a baking sheet (overlapping is fine), sprinkle with a little garlic powder (no salt), and baked at about 250 degrees until they’re crisp, which takes 2-3 hours. The family eats them in about 20 seconds. Lol. 🙂 Yesterday they ate them so fast I didn’t get one!
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March 4, 2018 at 12:48 pm
I may just have to try this! Sounds good. We used to do that with kelp that had herring roe on it. But this sounds better.
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March 4, 2018 at 12:59 pm
I’ll be curious what you think. It’s especially great if you have an overabundance of kale!
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March 4, 2018 at 1:39 pm
I’ll make an effort to try it out in the next couple of days.
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March 11, 2018 at 2:11 pm
I like baked kale with cheese, how some prepare broccoli casserole. I like kale chips but we are impatient people and don’t wait two hours in the oven at a lower temperature, like Diana does. We use 325 or 350 and then open to check (here) and at Felicia’s (we turn a light on! We like olive oil, onion and garlic salt or Mrs Dash’s original herbs and spices sprinkled on the kale “chips.” Yummy! They melt in your mouth, Anneli.
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March 11, 2018 at 2:13 pm
I’ve tried them since this thread started and I do like them. I didn’t have to leave them as long, possibly because they were tender leaves and it was a convection oven.
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March 12, 2018 at 4:54 pm
Oh, so glad you liked them! I couldn’t believe something so chewy changed into melt in your mouth chips. 🤗
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