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Soup & Stew
Asian
4 servings
10 minutes
20 minutes
4 cups kale, heavy stems removed, well washed & chopped
2 tablespoons water
1 tablespoon ginger root, peeled and mashed
2 tablespoons virgin olive oil
2 tablespoons onion, chopped
2 tablespoons flour
4 cups milk
1/4 tablespoon cayenne pepper
Salt and fresh ground black pepper
Sherry
Nutmeg, freshly grated
Place the kale in a heavy saucepan with the water. Cover and cook on medium-low heat for about 5 minutes, stirring occasionally. Add more water if necessary.
When the kale is almost limp, remove it from the pot. Place in the container of a food processor or blender along with the ginger. Process for a few minutes until very fine.
Heat the olive oil in the heavy saucepan. Add the onion and sauté for about 2 minutes.
Whisk in the flour, being careful to keep the mixture smooth. Gradually add the milk and continue to stir. Season with salt, pepper, and cayenne. Add the kale mixture.
Heat the soup until almost boiling. Ladle into bowls, and just before serving add 1 teaspoon of sherry to each bowl and mix gently. To finish, grate fresh nutmeg over each bowl.
