This was the main course for dinner last night. Ate and conversed with a beautiful woman with whom I'd like to spend more time. Delicious. Nuff said.
Potato-Kale Soup with Gruyère
| 2 | tablespoons butter |
| 1 ½ | cups finely chopped onion |
| 1 | garlic clove, minced |
| 7 | cups fat-free, less-sodium chicken broth |
| 4 | cups coarsely chopped peeled Yukon gold potato (about 1 ½ pounds) |
| ¼ | teaspoon salt |
| 1 | bay leaf |
| 6 | cups chopped fresh kale (about ¼ pound) |
| 1 | teaspoon dried basil |
| 9 | tablespoons (about 2 ounces) Gruyère cheese |
- Melt butter in a large saucepan over medium heat. Add onion, cook 8 minutes or until tender, stirring frequently. Add garlic, cook 30 seconds, stirring constantly. Stir in broth, potato, salt, and bay leaf, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
- Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese. Yields 6 servings (serving size 1 2/3 cups soup and 1 ½ tablespoons cheese).