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Author Notes: I like to make this soup and cheese crisp combination in the fall when I am just starting to get cold! The cheese crisps also work well as a snack with cocktails. —Emma Roberts
Kale & Potato Soup
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 shallots, minced
- 1 leek, halved, rinsed and sliced
- 1 Idaho potato, peeled, cubed
- 6 cups chicken broth
- 1/2 cup dry white wine
- 1 bay leaf
- 2 thyme sprigs
- 2 parsley sprigs
- 2 cups kale, washed and shredded
- 1/2 cup heavy cream
- 1/2 lemon, juiced
- salt & pepper to taste
- In a stock pot add butter and oil over medium heat. When butter melts add onion, shallots, and leeks. Cook stirring until translucent @ 10 minutes.
- Add chicken stock, white wine, and potato to the onions. Bring to a simmer. Add herbs. Cook for 30 minutes, and discard the herbs. Puree with an immersion blender.
- Add kale, heavy cream, lemon juice and salt and pepper to taste. Cook until kale wilts and serve warm with cheese thins. If too thick add more stock.
Asiago Cheese Thins
- 1/2 cup sesame seeds (optional)
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 stick of butter, cubed
- 3/4 cup asiago cheese, shredded
- 2 tablespoons ice water
- In a small saute pan, toast sesame seeds until golden brown over low heat, stirring constantly. Remove from heat and cool.
- In a food processor, combine flour, baking powder, and salt. Pulse to combine and add butter and cheese. Pulse again until it looks like pebbles. Add ice water slowly until dough forms a ball. Remove dough from processor.
- Form a log with the dough and roll in sesame seeds (optional). Wrap dough in wax paper and store in the refrigerator overnight.
- Preheat oven to 400 degrees. Slice dough thinly (less than 1/4") and place on a baking sheet. Bake for 8-10 minutes until golden and cool on a rack.