happy friday lovelies!  i made a yummy seasonal soup of potatoes and kale this week that i wanted to share with you! (sorry for my poor photography skillz, i hate shooting after dark)!

my mister just isn’t very fond of soup. he has issues with the how mushy they are, i think. does that mean i don’t make them? nope, it just gives me a challenge!  this soup made servings for 8, i ate one serving (ok, maybe 2) and the rest of it disappeared.  where could it have gone? needless to say, someone enjoyed it, which means it’s gotta be pretty darn delish.

ingredients:

• 2 tbl olive oil
• 8 shallots; peeled and chopped
• 3 garlic cloves; minced
• 1 tbl of minced ginger root
• 1 tbl all purpose flour
• 4 cups of vegetable stock
• 1 cup of milk
• 2 tbl heave cream or half and half
• 4 tbl soy sauce
• 4 medium potatoes; quartered and chopped
• 4 cups of kale
• salt and pepper to taste

directions:

heat oil in a medium sauce pan and sauteed the shallots, garlic and ginger for about 5 minutes. add the all purpose flour and stir to coat. add the vegetable stock, milk, cream, soy sauce and potatoes. bring to a slight boil then reduce heat to a simmer for about 15 minutes. add the kale and return to a simmer for another 15 minutes. you can either leave your soup chunky as-is, or puree it in a blender (or with a hand blender) as i did.  serve in a bowl and drizzle soy sauce over the top for a little added flare. ;)

want to learn more about eating seasonally?  check out the eating local page for seasonal veggies, recipes and tips on eating in season!

wrap up: {eating} {kale} {local} {potato} {recipe} {seasonal} {soup}