Midweek pick up...

On Wednesday as I was walking through the Square, I couldn't resist the kale--huge beautiful heads of it. I incorporated it into a vegetable soup (it was a cold rainy day) that ended up being quite hearty and delicious.

Vegetable Soup for 2

1/2 bunch kale (stemmed and chopped)
1 cippolini onion (chopped)
1/2 pint grape tomatoes (halved)
2 yukon gold potatoes (diced)
2 red new potatoes (diced)
1/2 t red Peter Pepper flakes (home grown & dried from Silver Heights Farm stock)
3/4 cup chopped carrots
3 cloves garlic (minced)
4 cups low sodium chicken stock
black pepper

I started by sauteeing the the onions and garlic in a little olive oil until translucent in the bottom of a small Le Creust soup pot. I added the kale and potatoes tossing until the potatoes got a little brown on the edges. Finally, I put in the stock, carrots and tomatoes along with the red and black pepper. Simmered about an hour--until the kale was tender.

This was really good served with seeded sourdough bread (I like the parbaked you finish yourself). Greg had three bowls.