Warm Kale bisque with apple and pancetta - Topped with Crispy kale chips

By • January 23, 2014 0 Comments

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Author Notes: When I think of winter recipes I always think hearty and warm. So when coming up with a good winter green recipe I leaned towards wanting to do a soup/bisque. Lately I have been on a big pancetta kick I use it at least once a week in a recipe so I had to include it and I wanted something a bit savory/sour so the apple cider vinegar tied the apple together. All the ingredients in this recipe compliment one another so well and the process of making it doesn’t keep you in the kitchen forever either. (which is a plus because I have a 3 month old that keeps me on my toes most the day). To finish this bisque off I top it with the crispy pancetta and kale chips for an extra crunch and bite. I hope you enjoy this as much as I did and go back for seconds.LuvNotes

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Serves 4

Warm Kale bisque with apple and pancetta

  • 4 ounces Diced pancetta
  • 1 Apple (I used granny smith)
  • 2 Leeks (White to light green part only) wash well
  • 1/2 teaspoon Dry sage
  • dashes Of Salt and pepper to taste
  • 1 Clove of garlic chopped well
  • 1 bunch Large bunch of Kale tough stems removed, chopped (about 4 cups)
  • 2 cups Chicken broth
  • 1/4 cup Heavy cream
  • 1 1/2 tablespoons Cider vinegar
  • 1 tablespoon Grainy mustard
  • 1 tablespoon Olive oil
  1. Place olive oil into dutch oven and heat. Once heated cook pancetta at medium heat until lightly crispy (about 8 minutest). Once cooked remove pancetta with slotted spoon to a plate and reserve for later.
  2. In the same pot keep the oil from the pancetta and cook the apple, leek, celery, sage and a dash of salt and pepper to taste. Cook until lightly softened (about 5-8 minutes). Then add the garlic and cook for about 30 seconds or until fragrant. Add the 2 cups of chicken broth and chopped kale. Mix the ingredients well or until the kale has been submerged in the broth. Bring to a boil and reduce heat and let simmer for 15-20 minutes until kale is tender. Once its been cooked down remove from heat and let sit for 5 minutes.
  3. Pour kale mixture into a blender and puree it. Add vinegar, mustard and heavy cream to mix and blend until all the ingredients are combined.
  4. Pour bisque into a bowl for serving. Chop the pancetta into small pieces and sprinkle over the top of the soup. Add crispy kale chips to the top of the bisque for extra flavor and garnish. (recipe to follow)

Crispy Kale Chips

  • 1 bunch Kale (wash, dried, removed from tough stem and cut into bite size pieces)
  • 1 tablespoon Olive oil
  • Salt to taste
  • 1/2 tablespoon Grainy mustard
  1. Heat oven to 300 F Place kale into a bowl sprinkle with olive oil, salt and mustard and toss. Place tin foil down on cooking sheet then spread out the tossed kale. Place into oven for 12-15 minutes or once edges are browned but not burnt.

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