Kale, potato, pork, mushrooms in creamy broth
Kale is such a great fall and winter vegetable. Long after frost has nipped other plants, kale endures. I love that you can get fresh vibrant leafy greens late into the season and wanted to showcase this vegetable. And while kale is great as a side dish or in a salad, I wanted to explore the versatility of this great leafy green in a different dish – soup.
I wanted this soup to be unique and so I chose a less common meat to pair with the kale in this dish – pork. The recipe begins by making a very quick pork broth. Sauté the aromatics (celery and onion), add the dried herbs and spices (The primary herb for this soup is sage whose favor accents the pork) and simmer with a few pork bones. You may be able to pick up pork bones from your butcher, or you can simply choose a cut of pork that has bones for this recipe. I save bones in the freezer for use in stocks and broths to have on hand. One trick I use here to save on time and maximize flavor is to leave the pork bones in until the very end to let the most flavor be extracted while not having to simmer the broth by itself for a long time. Once the broth is made, the rest of the soup comes together quickly.
I paired the kale in this dish with other earthy and hearty vegetables – potatoes and mushrooms. The order of vegetable addition in the recipe is important here – kale should be added quite near the end so it maintains is fresh, vibrant green and doesn’t become overcooked.
The final step in this recipe is transforming the broth into creamy deliciousness. Yes, you add some cream, but there is a secret ingredient as well – goat cheese. Those of you who know me, also know I love goat cheese in a wide variety of dishes. This recipe is no exception. The slightly tangy goat cheese tempers the slight bitterness of the kale and adds complexity to the broth flavor. Once the cheese has melted, you are ready to enjoy.
I love to make a large pot to have on hand for lunches on cold winter days. I usually serve with a slice of warm freshly baked bread or rolls, but it is still excellent just by itself. I hope you find this soup as satisfying as I do.
– The Recipe –
Creamy Kale & Pork Soup
prep time:10 minutes
total time:45 minutes
makes: 9 servings
Ingredients
- 1 c diced onions
- 1 1/2 c diced celery
- 1 tbsp olive oil
- 1 bay leaf
- 1 1/2 tsp sage
- 1 tsp parsley flakes
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/8 tsp pepper
- 1 tsp salt
- 6 c water
- 1 chicken bouillon cube
- pork bones
- 8 oz pork in bite sized cubes
- 2 medium potatoes cubed
- 2 c sliced mushrooms
- 3 c destemmed, kale, roughly chopped
- 1 tsp corn starch
- 3/4 c cream
- 2.5 oz goat cheese
Directions
- In a stock pot, sauté in the oil the onions and celery on medium heat until they just begin to soften, about 3 – 4 minutes.
- Add the seasonings and cook for 1 minute more.
- Add the water, bouillon cube, and pork bones and simmer for at least 15 minutes.
- While the broth is simmering, prepare the vegetables for addition to the soup.
- Add the pork, potatoes and mushrooms and simmer for 10 minutes
- Add the kale and simmer for 3 minutes
- Stir the cornstarch into the cream and add the cream, stirring the soup well during the addition and simmer for an additional minute on low heat.
- Add the goat cheese to the soup and allow it to melt and mix into the broth, about a minute on low. Stir well.
- Adjust salt levels as desired.
- Remove from the heat and serve.
Apricity 