Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 c Water
1 lg Bunch kale
1 1/4 lb Red potatoes
Salt
2 Bay leaves
3 tb Virgin olive oil
1 md Red or yellow onion
-- diced into 1/2" squares
6 Garlic cloves; sliced
1/2 ts Red pepper flakes
Freshly ground pepper
Finely chopped parsley
-- for garnish

Heat water in large pan. Meanwhile, with sharp knife, remove stems of
ruffled kale leaves. Chop stems into 1-inch long pieces and add them
to the water. Cut leaves into pieces about 2-inch square, wash well
and set aside. Scrub and peel potatoes and add peels to heating water
along with 1/2 teaspoon salt and 1 bay leaf. When water boils, lower
heat and let it simmer while you assemble remaining ingredients. Cut
peeled potatoes into pieces about 1/2-inch square. Heat oil in soup
pot, add onion, garlic, red pepper flakes and remaining bay leaf.
Cook over medium-high heat 3 or 4 minutes, stirring frequently, then
season with salt. Stir in potatoes and 1 cup strained simmering
stock. Cover and cook slowly 5 minutes. Add kale, cover again and
steam until leaves are wilted, stirring once or twice. Strain
remaining stock into soup pot. Bring to boil, reduce heat and simmer
slowly, covered, until potatoes are soft, about 30 minutes. Use back
of wooden spoon to break up potatoes by pressing them against sides
of pot or puree 1 or 2 cups soup in blender and return it to pot to
make unifying background for other elements. Taste soup and season to
taste with salt and generous grinding of pepper. If possible, set
soup aside 1 hour to allow flavors to merge and develop even further,
then serve with light sprinkling of parsley.

Deborah Madison,"Prodigy Guest Chefs Cookbook"

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