Cream of Kale & Leek Soup

Cover Recipe: Soup That Warms The Soul, Winter 2020…

Puree
8 cups kale, chopped
1 cup onion, chopped
1/2 cup leek, sliced white parts
1/2 cup celery
5 cloves garlic
8 cups chicken broth

Simmer covered 20 minutes then blend for puree.

Roux
1 cube butter, melted
1/2 cup all-purpose flour

Heat on stove top to cook the flour. (2-3 minutes on medium)

Add 5 cups of Kale puree to the roux and stir, then simmer 10 minutes and serve.

Garnish: fried leeks, shaved parmesan, croutons, kale chips

Photo by: Dakota Jacobi

About Jacque Baxley

Jacque Baxley, chef and co-owner of Farm Fresh Bowls. After graduating from the Culinary Institute of America in 2019, her goal was to share fun foods with family and friends in a cookbook/devotional to launch in Spring 2021.

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