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.