Kale and Apple Soup
The soup recipe itself is dairy free. Although I do love adding a little drizzle of heavy cream on top. But you can certainly skip that part, if you prefer. No big deal!
Cheers,
Ingredients
- For the soup
- 1/4 cup chopped bacon
- 1 large bunch of kale (about 10-ounces), thick stems removed
- 1/4 cup fresh parsley
- 3 tablespoons extra-virgin olive oil, divided
- 4-6 cups chicken or vegetable broth, divided
- 1/2 yellow onion, peeled and chopped
- 1 Granny smith apple, cored and chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tsp. maple syrup
- For Garnish
- Red pepper flakes
- Black pepper
- Heavy cream
- Maple syrup
Instructions
- In a large heavy-bottom pot over medium-high heat, cook the bacon until it’s just starting to brown, about 1-2 minutes. Add the kale, parsley and 1 tablespoon of the olive oil, stirring to coat the kale and parsley in the fat. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Add about 2 cups of the broth and bring the mixture to a simmer. Cook for 10 minutes. Remove the pot from the heat and set it aside to cool slightly.
- Carefully transfer the kale mixture to your blender and blend on high until smooth. Be careful when transferring and blending hot liquids, and work in batches if necessary. Transfer the blended kale mixture to a clean bowl and set it aside.
- Place the pot back over medium-high heat and warm the remaining 2 tablespoons of olive oil. Add the onion and sauté, stirring occasionally, for about 3 minutes or until softened. Stir in the chopped apple, salt and black pepper and cook for an additional 2 minutes. Add 2 cups of the broth and bring the mixture to a simmer. Cook for 5 minutes. Remove the pot from the heat and set it aside to cool slightly.
- Carefully transfer the apple mixture to your blender and blend on high until smooth. Be careful when transferring and blending hot liquids, and work in batches if necessary. Add the blended apple mixture and the maple syrup to the blended kale mixture, stirring to combine.
- Re-heat the soup as necessary, adding additional broth to thin it to your desired consistency. Lade the hot soup into bowls for serving. Top with a sprinkle of red pepper flakes, black pepper and a drizzle of heavy cream and/or maple syrup, if desired.
