One-Pot Wonders
Kale & Potato Soup with Asiago Cheese Thins
- Serves 6
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
What You'll Need
Ingredients
- 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
- 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
Directions
- Kale & Potato Soup
- 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
- 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.
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