Courtesy: Sara Graca
Ingredients
3 tablespoons organic olive oil
6 cloves organic garlic, minced
1 large leek or 2-3 smaller leeks, trimmed of tough outer leaves, carefully cleaned & sliced
2 onions, chopped
8 cups vegetable stock
1 1/2 pounds potatoes, peeled, cut into cubes
1 celery root - peeled and cut into 1 inch cubes
1 large sprig of organic thyme
1 bay leaf
3 teaspoons salt
white pepper to taste
1 large bunch of kale, stems removed, cut in strips
Directions
Heat 2 of the tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add onions and leeks to the pot. Sprinkle with 1-teaspoon salt. Cook, stirring occasionally, for about 20 minutes, or until the vegetables begin to caramelize. Add garlic and cook till fragrant. Stir in the potatoes and celery root. Sprinkle with 1-teaspoon salt. Add the vegetable stock, bay leaf, and thyme. Bring to a boil on high. As soon it's boiling, reduce the heat to medium and simmer until the potato and celery root cubes are starting to break down, just beyond fork tender. Remove from heat. Fish out thyme sprig and bay leaf. Let cool for a half hour to an hour then puree' until smooth. Return soup to pot and bring to a simmer over low heat, stirring occasionally. While the soup is warming back up, slice the kale into thin strips. Prepare a plate with a layer of paper towels. Place the remaining tablespoon of olive oil into a skillet over medium heat. Add the kale to the skillet and sauté for about 3-5 minutes, or until the kale strips become bright green and crispy. Transfer the crispy kale to the paper towel covered plate and set aside. Make final salt and pepper adjustments to soup. Ladle into bowls and garnish with crispy kale ribbons.
Photo: Sara Graca
