Chilled Kale And Potato Soup
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Beef Broth1 large
Potato (red, peeled and diced)1 clove
Garlic (sliced)1 pinch
Ground Nutmeg (to taste)1 pinch
Ground Cinnamon (to taste)1 pinch
Ground Allspice (to taste)1
SaltDirections:
1
Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat
2
Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper
3
Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary
4
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes
5
Drain the bacon slices on a paper towel-lined plate
6
Chop bacon, and stir into the soup until just incorporated
7
Simmer no more than 3 minutes
8
Serve chilled for at least 2 hours, topped with crushed sage leaves
9
Soup can also be served hot