I know what you’re thinking…kale AND apples…as soup? I thought the same thing, but I couldn’t help but being intrigued. After seeing the pinterest post I sent it to Ellyn to get more thoughts. Categorized as a weeknight dinner on the Kitchn, we took a Sunday night stab at this recipe. Seeing as E eats only veggies, it’s adopted for herbivores ;) Here we go, you will need:
- 1 large bunch kale (about 10 ounces)
- 1/8 cup almonds
- 1/8 cup pine nuts
- 4 cups warmed 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 mascarpone cheese (crème fraîche or plain yogurt would be nice as well)
- Freshly ground black pepper
- 1/2 french baguette
- 1 Tbsp butter (room temperature)
- 1/4 lb. cheddar cheese (sliced for cheese toast)
Wash the kale and remove the bottom inch of stem. Chop roughly into 1-inch pieces (or use the pre cut bags from Trader Joe’s).
In a large skillet over medium heat, sauté the nuts in olive oil for 1 minute or until just barely showing color. *Note: this can be subbed for bacon or pancetta* Add the kale and stir to coat with olive oil. Saute kale 5 minutes until it begins to wilt. Add 2 cups vegetable stock, lower heat to medium-low and cook, stirring occasionally, for about 10 minutes.
Transfer the kale, nut, stock mixture into a blender (or use an immersion blender). Be careful using warm liquids in the blender–hold the top with a dish towel in case some of the mixture escapes. Puree mixture until smooth. Pour into a large bowl and set aside.
Take a few minutes to preheat the oven to 350 and slice your baguette for toast. Lightly butter the sliced bread and top with cheddar cheese. Bake in oven for 5 minutes or until cheese begins to bubble. I had a few tomatoes that needed to be eaten, so we sliced one up for the toast as well..recommended if your pantry allows…mmm.
Using the same skillet, heat olive oil over medium heat and saute onions with salt until onions just barely show color. Stir for about 3 minutes while they cook. Add the chopped apples to the mixture and let cook for 5 minutes, stirring occasionally. The apples should be soft and onions translucent. Add the remaining broth. Transfer the mixture to the blender and puree until smooth.
Combine the pureed apple and onion mixture with the kale mixture in the same skillet over low heat–whisk to combine. If soup seems too thick, add more stock or water until it reaches the desired consistency. Serve garnished with a dollop of mascarpone cheese and a few grinds of black pepper. And dinner on the table by 6:15–E, are we turning into grown ups? This would be an early weeknight meal, but with 40 minutes from start to finish time, it’s definitely doable after work. Enjoy aside cheese toasts for a warm and healthy soup supper :)