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Thursday, November 5, 2009

Good Soup Recipe

We just began the extended season of our CSA this week, and received a beautiful bunch of kale. Back in the Spring, I started to run out of ideas of what to do with it, as we had several weeks of kale in a row. Then I remembered about the Portugese kale and linguica soup. A search on the Food Network website's Recipe tab turned up some Spanish recipes with chorizo. I made Bobby Flay's recipe yesterday (click blog title to link to recipe) and it was delicious and comforting -- a keeper. I had a dinner guest who is not fond of beans, so I substituted diced sweet potato, also from the CSA. There is also a recipe for tomato-garlic toast, but I just sprayed slices of ciabatta on both sides, toasted them and then rubbed them with cut garlic (that is, I made crostini). The recipe is time consuming, but you could probably just use jarred sun dried tomatoes as a shortcut. If I did this right, you should be able to link right to the recipe by clicking the title of this blog post. Now I just need to figure out what I'm going to do with the rutabagas and parsnips!

6 comments:

Karen said...

You did it right - the link works, and the recipe looks great. I use parsnips in anything that calls for carrots - sub out parsnips for half of the carrots. But my favorite thing to do with parsnips is make this duck:
http://www.epicurious.com/recipes/food/views/Jacquess-Skillet-Duck-with-Parsnips-and-Shallots-105471
(How do we make links in the comments???)
No ideas for the rutabags, though...

Kate said...

This reminds me--just heard about rubbing kale with salt as a way of "cooking" it. Would be interested in trying this...though I think I'll make the soup you mention first.

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susan z. said...

I would love to have the recipe for the kale soup made with the sweet potatoes. Could it be made w/o the sausage? What would you suggest substituting? I would think adding a bit of fresh sage to the soup would give the "sausage-y" taste, but would you maybe add mushrooms for a meaty texture? please post the recipe? Thanks!

Anonymous said...

rutabagas are really good boiled like potatoes and mashed with butter and cream with s and p. Half potatoes and half rutabagas are good too!

Paula said...

Hi Susan! You can get to Bobby Flay's recipe by clicking the "Good Soup Recipe" title. I just eyeballed how much sweet potato to add threw them in based on the cooking time I thought they'd need. Mushrooms with sage sounds like a tasty substitute for the sausage. Maybe porcini? Also, the chorizo are hot, so I'd add tabasco and or hot pepper if you want to simulate that part of the dish. Let us know how you make out.

And anonymous, thanks for the ideas on the rutabagas. The cookbook I got from the CSA has a recipe for pasties with beef and rutabaga, but at the rate I'm going, I'm better off trying your suggestion, which sounds yummy. I ended up rostin the parsnips with potatoes sprayed with olive oil and sprinkled with rosemary.