Sunday, July 11, 2010

Kale and Bread Soup

I bought some kale a week ago, and I wanted to make a hearty and delicious soup, and use up a bunch of leftover bread. I made the garlic confit the night before, and it will last probably a week or more in the fridge, and is great just spread on bread, or mixed in with potatoes or other dishes.

Kale and Bread Soup

1/4 cup Garlic Confit (recipe follows)
2 tbsp oil from Garlic Confit (recipe follows)
2 tbsp caramelized onions*
1/8 tsp crushed red pepper flakes
1 bunch kale, rinsed well and julienned
1 cup stale bread, cut into 1/2" cubes
3 cups chicken stock
Black pepper and salt to taste.

  1. In a large pot, add oil, red pepper flakes, onions, over medium heat for 20 seconds.
  2. Mash garlic confit, and add, cooking 10 seconds.
  3. Add kale, and toss to coat, cooking for 2 minutes. Season with black pepper.
  4. Add bread, and cook for 30 seconds.
  5. Add chicken stock, turn heat to high, and bring to a boil for 2 minutes.
  6. Remove from heat
  7. Serve immediately.
I had these as a leftover. Made a huge batch, with a lot of butter and some brandy. Froze it, and I use it for flavoring as needed.

Garlic Confit

1 entire head elephant garlic (or 2 large heads garlic), peeled
50-50 olive oil and canola oil to cover

  1. Put peeled heads in small ovenproof saucepan. Add oils to cover garlic cloves completely
  2. Roast at 300 degrees for 1.5 hours.
  3. Let cool, cover and refrigerate. K
  4. To use, remove as needed with a clean fork. Use as a spread or mash.

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