Green Kale Soup

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Green Kale Soup

Recipe Information
Source: Peek Serves/Makes:6 Ingredients 1 lb (.5 kg). fresh kale, spinach or chard, washed 6 green onions 2 cups (475 ml) water 2 tbsp (30 ml) flour 2 cups (475 ml) chicken broth 1 tsp (5 ml) salt 1/8 tsp (1 ml) ground ginger 1/8 tsp (1 ml) ground white pepper 1/2 cup (125 ml) light or heavy whipping cream 2 hard-boiled eggs 2 tbsp (30 ml) chopped fresh chives Preparation In a large pot, combine the greens, onions and water. Heat to boiling and cook 10 minutes or until the onions are tender. Remove from heat, strain, keeping the liquid to return to pot. Transfer greens to a processor or blender and process until the leaves are chopped but not pureed. Add the flour while processing, pouring in some of the liquid as needed to keep the mixture fluid. Return the mixture to the pot with the cooking liquid and add the chicken broth. Heat to boiling and whisk in the salt, ginger and white pepper. Remove from heat and stir in the cream. Garnish with hard-boiled eggs and chives. Comments Many years ago in Sweden, this soup used to be served on Maundy Thursday as a symbol of hope and life. You could make this soup part of a simple supper by serving with rye bread, ham slices, cheese slices (choose something mild like Havarti), additional hard-boiled eggs, and a relish tray with drained pickled baby beets, carrots, tiny pickled onions and celery sticks. What is Maunday Thursay really: The word "Maundy" is derived from the Latin mandatum meaning "command" - the same Latin root as mandatory and mandate. This is a reference to Christ's commandment to love one another, made at the Last Supper (the day before the crucifixion) when Jesus washed His disciples' feet. Maundy Thursday has been celebrated since the earliest days of the Christian church, and the feet of pilgrims were washed by the clergy and nobility from at least the 4th century up until 1754. Similarly, the giving of alms (gifts of money) to the poor on Maundy Thursday goes back to at least the 12th century and there are continuous records from the reign of Edward I onwards.

Recipe Information

Source:: Peek

Serves/Makes:6

Ingredients

1 lb (.5 kg). fresh kale, spinach or chard, washed
6 green onions
2 cups (475 ml) water
2 tbsp (30 ml) flour
2 cups (475 ml) chicken broth
1 tsp (5 ml) salt
1/8 tsp (1 ml) ground ginger
1/8 tsp (1 ml) ground white pepper
1/2 cup (125 ml) light or heavy whipping cream
2 hard-boiled eggs
2 tbsp (30 ml) chopped fresh chives

Preparation

In a large pot, combine the greens, onions and water.
Heat to boiling and cook 10 minutes or until the onions are tender.
Remove from heat, strain, keeping the liquid to return to pot.
Transfer greens to a processor or blender and process until the leaves are chopped but not pureed.
Add the flour while processing, pouring in some of the liquid as needed to keep the mixture fluid.
Return the mixture to the pot with the cooking liquid and add the chicken broth.
Heat to boiling and whisk in the salt, ginger and white pepper.
Remove from heat and stir in the cream.
Garnish with hard-boiled eggs and chives.

Comments

Many years ago in Sweden, this soup used to be served on Maundy Thursday as a symbol of hope and life.

You could make this soup part of a simple supper by serving with rye bread, ham slices, cheese slices (choose something mild like Havarti), additional hard-boiled eggs, and a relish tray with drained pickled baby beets, carrots, tiny pickled onions and celery sticks.

What is Maunday Thursay really: The word "Maundy" is derived from the Latin mandatum meaning "command" - the same Latin root as mandatory and mandate. This is a reference to Christ's commandment to love one another, made at the Last Supper (the day before the crucifixion) when Jesus washed His disciples' feet.

Maundy Thursday has been celebrated since the earliest days of the Christian church, and the feet of pilgrims were washed by the clergy and nobility from at least the 4th century up until 1754. Similarly, the giving of alms (gifts of money) to the poor on Maundy Thursday goes back to at least the 12th century and there are continuous records from the reign of Edward I onwards.