Ingredients
2 lb boiling potatoes
3/4 lb bacon
1 lb kale
2 cloves garlic
1 salt and pepper
1 cup heavy cream
1 chicken stock as necessary
5 tsp balsamic vinegar
1 bunch chives
1 diced green onion tops/botto
Directions
Peel potatoes and put in a pot with cold, salted water to cover.
Cover pot and bring to a boil. Lower heat and simmer, uncover, and
cook until done, about 25 minutes. Drain, reserving cooking liquid.
Break up the potatoes with a potato masher (they should be quite
lumpy, not smooth). Meanwhile, cook the bacon over low heat until
crisp, turning often. Drain and chop into 1/2 inch chunks. Pour off
all but 2 TBS of the bacon fat, and, reserve extra fat. Stem and chop
the kale. Mince the garlic. Put half the kale and half the garlic
into the frying pan. Season with salt and pepper and cook over medium
heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat
using more bacon fat as needed. Return all kale to the fry pan and
add the heavy cream. Simmer over very low heat until the kale is
tender, about 10 more minutes. Combine potatoes with about 3 cups of
the potato cooking liquid and 1 cup of the chicken stock. Add more
stock if needed to get a good consistency. Add kale mixture (with the
bacon) to the pot and bring to a simmer. Season to taste with the
vinegar and salt and pepper. This is up to you as to how much vinegar
you use. Mince the chives or green onions and place in an extra bowl
to top the soup. I hope you find this excellent soup. It is great
this time of year as it is much like a warm German Potato salad. If
you pass this one up you will be the loser. Take care from Ken/still
looking for a name for his piranha in rainy but warm
Vancouver\0700AMPST 2/12
Servings: 1 servings
Potato Soup With Kale & Bacon Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Soup; Vegetable
The History of Recipes
Food historians have found proof that recipes existed far back into the far past, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these early records were just primitive pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius created some documents which described recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the early Romans used a good variety of spices and herbs, including some that we all recognise such as basil, fennel and dill. During the succeeding few hundred years, the powerful and rich tried to serve up the most extravagent banquests, and consequentially cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Potato Soup With Kale & Bacon recipe.
