Recipe borrowed with permission from www.strongertogether.coop where you can learn all about your food and where it comes from.
Creamy soups are a perfect comfort food, especially when their rich texture conceals a healthy puree of peas and greens. Sweet peas give the soup such a creamy feel that you might even think there is cream in this one.
| Servings | Prep Time |
| 4 | 35 minutes |
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Creamy soups are a perfect comfort food, especially when their rich texture conceals a healthy puree of peas and greens. Sweet peas give the soup such a creamy feel that you might even think there is cream in this one.
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Ingredients
- 1/2 pound kale
- 1 tablespoon butter or canola oil
- 1 large onion, chopped
- 1 medium Yukon Gold potato peeled and thinly sliced
- 2 cloves garlic chopped
- 2 cups frozen peas thawed
- 2 cups 2% milk or non-dairy milk
- 1/2 cup fresh parsley
- 1/2 teaspoon salt to taste
- 1/4 teaspoon white pepper
Servings:
Instructions
- Wash and stem the kale, and chop the stems in small pieces. Reserve. Melt the butter or heat the oil in a large pot, then add the kale stems, onion and potato slices. Sauté over medium heat for about 10 minutes, until the stems and potato slices are soft when pierced with a knife, and the onions are translucent. Add the garlic and the kale leaves and stir. Cover the pot and reduce the heat to low, and let the kale steam for about 5 minutes. Uncover and stir.
- Put the peas and the kale mixture into a blender and puree until very smooth, adding milk as needed for a smooth puree. Add the parsley and blend again until smooth. Return the puree to the soup pot, heat through over medium heat, and season with salt and pepper.
Recipe Notes
Nutritional Information
294 calories, 8 g. fat, 20 mg. cholesterol, 479 mg. sodium, 47 g. carbohydrate, 8 g. fiber, 12 g. protein
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