Kale & Apple Soup
- 1 large bunch kale (about 10 ounces)
- 1/4 cup cubed pancetta or sliced bacon (about 2 ounces)
- 4 cups warmed chicken or vegetable stock, divided
- 2 tablespoons olive oil
- 1/2 whole yellow onion, chopped
- 1/4 teaspoon salt
- 1 medium apple, cored and chopped
- 1/4 cup crème fraîche, mascarpone cheese, or plain whole milk yogurt
- Freshly ground black pepper
- Wash the kale and remove the bottom inch of stem. Chop roughly into 1-inch pieces.
- In a large skillet over medium heat, sauté the pancetta for 1 minute or until just barely showing color. Add the kale and stir to coat with rendered fat. (Add a glug of olive oil if pancetta didn’t render enough fat to keep the kale from sticking to the pan.) Cook, stirring, until the kale begins to wilt, about 5 minutes. Add 2 cups chicken stock, lower heat to medium-low and cook, stirring occasionally, for about 10 minutes.
- Transfer the mixture to a blender; or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.) Puree, starting on the lowest speed, until smooth. (When working with hot liquids in a blender, it’s wise to hold down the lid with a kitchen towel in case some liquid escapes when the motor is running.) Puree the second batch if necessary. Pour into a large bowl and set aside.
- In the same skillet over medium heat, heat the olive oil and cook the onions with the salt until the onions just barely show color, stirring for about 3 minutes. Add the chopped apples and cook, stirring occasionally, for 5 minutes, or until the apples soften and onions are translucent. Stir in the remaining broth.
recipe adapted from Kitchn