Power Soup

Tonight we are going to eat a family favorite. Power Soup. It started when we joined a CSA and started getting vegetables that I did not know how to cook. So I started experimenting and came up with a soup that has been a favorite ever since. The kids call it power soup because “eating this makes you strong a powerful like Popeye” I usually serve it with popovers to boost the protein content of the meal, so I guess I’ll post that recipe as well.

Power Soup

3 tbs olive oil

1 large onion, chopped

1 bunch leeks, thoroughly cleaned and sliced into rounds

1 bunch kale, washed and trimmed of tough stems and cut into ribbons

3-4 med sized yellow flesh potatoes (I prefer Yukon Golds) chopped into even pieces

6 cups broth (or 4 cups broth, 2 cups water and 1 bullion cube- I use veggie broth and like Imagine No Chicken Broth)

1/4 cream (optional)

1/2 cup milk

salt and pepper to taste

Heat olive oil in large pot, when hot add onions and leeks and saute until limp. Add potatoes followed by broth. When at simmer add kale and cover. Simmer for 30 minutes to 1 hour, stirring occasionally. Season with salt and pepper. Puree with an immersion blender (has to be the best kitchen tool ever!) or in a traditional blender in small batches. Once smooth add milk and cream if using. Adjust seasoning if necessary. Freezes nicely.


All ingredients should be at room temperature. If not warm the eggs in a bowl of warm tap water and heat milk in microwave.

4 large eggs

1 1/2 cups half and half or whole milk

4 Tbs unsalted butter, melted

1 Tbs dijon mustard

1 1/3 all purpose flour

3/4 tsp salt

pan spray

Place two popover pans (can use muffin tins for smaller popovers) in the over and preheat to 450F. In a blender combine eggs, milk, butter and mustard. Blend until smooth, about 10 seconds. Add flour and salt and blend until combined about 10-15 seconds. When oven is hot, remove pans and spray with pan spray. Pour batter into tins evenly (make 10 for popover pans, 12 for muffin tins) filling 1/2 to 2/3 of the way full. Immediately place back in oven. Bake without opening the door for 25 minutes, until the popovers are puffed and golden brown. Remove from oven and pierce each popover with a knife to keep the inside moist and the exterior crisp. Tip them out of the pans and serve immediately with lots of butter!

There were no leftovers, so a big thumbs up from everyone!

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