Garden Soup with Kale & Cauliflower

Also from Vegetable Soups from Deborah Madison’s Kitchen. Simple and delicious. The recipe calls for black kale, which I have never so I think it does not suffer from the use of regular grocery store kale.

2 leeks, white parts only, diced (about 2 cups)
1 russet potato (about 1/2 pound)
2 Tbsp. olive oil, plus more to finish
2 cups stemmed and slivered kale
2 cups small cauliflower florets
1 garlic clove, minced
salt & pepper
6 cups stock or bean broth
Asiago cheese for grating

Wash the leeks well, dice. Chop the potato.

In a soup pot over medium heat, warm the oil. Stir in the leeks and potatoes. Add the kale, cauliflower, garlic and salt. Cook about 5 minutes.

Add the stock, bring to a boil, lower heat and simmer until the vegetables are tender, about 20 minutes.

Ladle the soup into bowls and drizzle with olive oil. Season with pepper. Serve with Asiago for grating into the soup.


Barley Soup with Red Beans, Corn & Sage

Adapted from Vegetable Soups from Deborah Madison’s Kitchen.

Even Mike thought this soup was tasty.

1 cup barley, soaked for 2 hours
2 Tbsp. butter
1 Tbsp. olive oil
2 bay leaves
10 fresh sage leaves, chopped or 2 tsp. dried
1 large red onion, diced
1/2 cup or more diced carrot
2 garlic cloves, minced
3 Tbsp. chopped parsley
1 tsp. tomato paste
salt & pepper
corn, 2 ears or about 1 cup frozen
1 1/2 cups (or 1 15-ounce can) cooked red beans – borlotti or red kidney

If you haven’t already soaked the barley, cover it with hot water and soak while you prepare the vegetables.

Melt butter with oil, bay leaves and sage in a soup pot. Add the onion and carrots, stir, cook over medium heat until onion starts to color. Add the garlic & parsley, then stir in tomato paste.

Drain the barley and add it to the pot with 2 quarts of water or stock and 1 1/2 tsp. salt. Bring to a boil, reduce heat and simmer until the the barley is tender, about 35 minutes. Taste for salt, season with pepper.

If using corn on the cob, shuck and cut off kernels & press out the “milk” from the cob. Add corn, corn milk & beans to the pot. Heat through. Serve with fresh, chopped parsley.