Roasted Tomato and Kale Soup | frites & fries
     

After spending some time in the much warmer San Francisco climate, I wish I stayed there for a little bit longer because it actually felt like spring there. Even though it is slowly starting to feel like spring in Minneapolis, we’re still getting the random cold spells. Can I just rant for a second? Why is it so snowy and slushy out? It’s the middle of April. WTF. Do I have to wait until August to break out the sandals? Will we have to wait until September for the beginning of summer? Damn you Minnesota for living up to your stereotype. End rant.

Anyways, let’s talk about soup. I’m talkin’ about hot soups (I’m not really a gazpacho person to be honest). We often associate soup with winter but hell, I love it all year round. There’s something really comforting about that warm feeling in your stomach you get from it.

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I chose to make this particular soup because the peak season for kale is ending so I’m eating as much of this stuff while I can. Kale thrives better in colder weather — it’s actually sweeter but of course, the degree of sweetness depends on the variety.

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For four servings (adapted from Nicole Franzen, via Food52)

  • 3 Yukon gold potatoes, diced
  • 1 bunch Tuscan kale, stems and center ribs discarded
  • 5 c. low-sodium chicken broth
  • 1 c. white wine (I honestly grabbed the cheapest bottle of white at the liquor store)
  • 4 stalks of celery, diced
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 can of fire roasted tomatoes
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano
  • olive oil
  • Kosher salt & fresh ground pepper

In a large stock pot on medium heat, cook the rosemary, oregano, garlic, onions and celery with a drizzle of olive oil until tender; pour in a cup of white wine. image

Cook till tender and add the potatoes. Season with fresh ground pepper and sea salt. Add the can of fire roasted chopped tomatoes and the broth. Add an additional cup of water and simmer on medium-low heat for an hour, stirring occasionally and adding extra seasoning or water if necessary. Once the potatoes are cooked thoroughly, add the kale and let it simmer in the pot for about 5 more minutes or until the kale is tender.

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