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Beautiful Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!

-Lewis Carroll

As Fall arrives, a cook’s thoughts turn to the glories of hot soup. My favorite cold-weather meal is soup, bread, cheese and a glass of wine. And my favorite winter soup is potato and kale (usually with the addition of spicy veggie sausage, kale being a great match for spicy flavors). As Lewis Carroll knew, green soup is the best.

Simmering goodness:


There’s practical magic in the way soup develops, so that it tastes better the next day and even the next. Not only do the flavors blend and change, but texture changes too, as the starch from the potatoes thickens the mixture. This one ended up with the consistency of a delicious, peppery, gravylike stew. Heaven with a Chardonnay or a dry Riesling. And so good for you…

Linnet’s Kale Soup

1 small bunch kale, chopped
5 medium potatoes cut into chunks
olive oil
1 Knorr vegetable cube
2 cloves garlic chopped
1/4 cup white vermouth or dry white wine
2 teaspoons lemon juice
2 teaspoons of your favorite mustard
2 Tofurkey Italian sausages, sliced and well browned

Drizzle olive oil in a Dutch oven and put in the potatoes (a chopped onion or leek is optional, but if you use it, let it get soft before you add the potatoes). Toss them over low heat for a few minutes, then add water to cover. Simmer for about 15 minutes or until nearly tender. Add the bouillon cube, garlic and kale. Simmer again until the potatoes and kale are fully cooked. Remove from heat. At this point you can use an immersion blender if you prefer a smooth texture, or leave it chunky. Add the sausages. Mix the vermouth, lemon juice and mustard in a small cup and add this to the soup. Simmer a few minutes longer.

This is best the next day, but never less than delicious.