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CREAM OF LEEK AND KALE SOUP

Posted By Ina On December 1, 2015 @ 3:30 pm In Main/Dinner, Soups, lunch | 4 Comments

Please excuse the picture quality here…very bad lighting!

It has been freezing in our neck of the woods.  When it gets to 4 degrees below zero, that is cold!  And unreasonably so for our area.  All I can think about is a lovely hot bowl of soup with warm Gluten Free French Bread.  Mind you, I am a soup kind of gal….anytime any day is fine with me.  This is a soup where you definitely want homemade chicken stock.  Usually, I save  4-5 whole chicken carcasses in the freezer – then I make up about 12-14 cups of homemade stock. I use quart sized canning jars for the homemade stock and load up the freezer to have on hand through out the winter.

For a dairy free version, omit the cream – either way is delicious!  A warming soup that is great for lunch or dinner.

4 cups homemade chicken stock

2 Tblsp. Extra Virgin Olive Oil

4 cups sliced leeks, chopped – green ends trimmed off, sliced and rinse well to remove any soil

1 large shallot, sliced

5 large garlic cloves, chopped small

1 1/2 celery stalks, chopped with leaves

1  4 inch branch of fresh sage

1 large bay leaf

1 tsp. dried thyme – fresh if you have it

a good pinch of nutmeg

salt and fresh cracked pepper to taste

2 1/2 cups chopped kale (cut the leaf into thirds, then chop small)  (I used the dark green curly leaf kale)

2 Tblsp. fresh Italian flat leaf parsley

1/2  cup cream – we use lactose free – optional

Heat up a dutch oven on low medium heat with the EVOO.  Saute the celery, shallots and garlic for five minutes.  Add in the leeks, bay leaf, sage leaf/branch and pinch of nutmeg sauteing another five minutes.

Pour in the chicken stock and bring to a simmer.  Cook until the leeks are tender – about 20 minutes.  Remove from the heat and allow to cool for 10 minutes.  Remove the bay leaf and sage.  Then carefully puree using a hand held blender or food processor.  Return to the stove on low heat and add in the chopped kale.  Cook for another 15 minutes and add in the chopped fresh Italian flat leaf parsley.   Remove from the heat, and slowly add in the cream, stirring well. Check for seasonings, serve hot with good gluten free french bread.

We had one bowl left…can’t wait for lunch tomorrow!


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