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Wednesday, June 12, 2013

Recipe: Kale Soup with Soy & Lime

The quantities in this recipe makes 4 servings
Time: This recipe takes about 20 minutes

An Asian-spiced soup that is fast and really delicious.

2 Tablespoon peanut oil
1 Cup minced onion
2 Tablespoon minced garlic
4 Cups chicken, beef, or vegetable stock, or water, preferably warmed
1 T soy sauce
Salt to taste
About 3 Cups roughly chopped kale leaves (stripped from the stalks & well rinsed)
Minced cilantro leaves for garnish
1 fresh jalapeno chili, stemmed and mined (optional)
1 lime, cut into eighths

  1. Place the oil in a large, deep saucepan and turn the heat to medium-high.   Add the onion and cook, stirring occasionally, until it begins to brown, 5 to 8 minutes.
  2. When the onion is tender and golden, add the garlic.  Cook 1 minute, and then add the stock or water.  Bring to a boil, turn the heat to low, add the soy sauce, and taste for salt; add some if necessary.
Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes.   (You may prepare the soup in advance up to this point.  Cover refrigerate for up to 2 days, and reheat before proceeding.)  Correct the seasoning (you may prefer to add more soy sauce rather than more salt), garnish, and serve, passing the minced jalapeno and pieces of lime at the table. 

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