Author Notes
A rainy October afternoon in Seattle just screams "make soup" and, like most of my soups, this evolved from what was on hand. I struggle with restraint at times, especially when just making something up, but I think it came off pretty well here.
The soup on its own is delicious and open to variations, of course. The pistou used fennel fronds I had on hand but no reason you couldn't do just parsley, or basil, or some combination.
(Sorry about the photo, it's sideways and I can't quite work out how to fix that!) —Reiney
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Ingredients
- Saffron Kale Soup
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1/4 cup
pancetta, diced (or use bacon)
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2 teaspoons
olive oil
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2
onions, diced
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2
carrots, diced
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3
celery ribs, diced
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2
tomatoes, seeded and diced
-
1/2 cup
potato, diced (how many will depend on how big - I used 3 fingerlings)
-
1 tablespoon
tomato paste
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1 tablespoon
AP Flour
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4 sprigs
thyme, chopped
-
1
bay leaf
-
handful
celery leaves (leave out if not available, I just picked the celery clean and tossed them in)
-
6 cups
chicken stock
-
small pinches
saffron (don't be excessive here!)
-
4 cups
Kale, finely chopped
-
1/4
Stale baguette, cubed
-
2 tablespoons
olive oil
- Fennel Parsley Pistou
-
1/2 cup
chopped fennel fronds
-
1/2 cup
chopped parsley
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2
green onions, dark to medium green parts only, chopped
-
2
cloves garlic, chopped
-
1/4 cup
grated parmesan (or to taste)
-
1/4 cup
olive oil
Directions
- Saffron Kale Soup
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In a stock pot or dutch oven, sautée pancetta in olive oil until fat is rendered and pancetta is slightly crispy. Remove pancetta, set aside, leaving fat in the pot.
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Sweat onion, carrot, celery in fat with a generous pinch of salt until vegetables are slightly soft. Add tomatoes and potatoes with tomato paste.
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Toast tomato paste briefly and toss in flour, thyme, celery leaves, bay and saffron. Add 3 cups of the chicken stock, bring to a boil and simmer until vegetables are well cooked, about 20 minutes.
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Meanwhile in a separate pot, heat remaining chicken stock and cook kale until soft but still vibrant, about 5 minutes. Drain, reserving stock, and set aside.
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Blend soup together for at least a minute. Thin out with chicken stock to desired consistency and stir through kale. Check seasoning and add salt and pepper to taste.
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In a separate pan, toss bread in olive oil and a bit of salt, toasting on the stovetop until golden brown.
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Serve hot soup topped with a dollop of pistou, a few toasted bread cubes and some of the crispy pancetta.
- Fennel Parsley Pistou
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In a food processor or mortar and pestle, grind all ingredients except oil to a paste.
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Add oil in slowly to make an emulsion.
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