Garlic Soup with Summer Greens

02 July

1 tablespoon olive oil
1 bulb garlic, peeled and separated into cloves
2 onions, chopped
3 bay leaves
1 teaspoon dried thyme
2 allspice berries, crushed
3 cups chicken stock
1 cup milk or milk substitute
1 cup fresh kale, stems removed and leaves finely chopped

1. In a large stockpot, warm oil over medium heat. Add garlic, onions, bay leaves, thyme, allspice, and stock and bring to a boil. Reduce heat to a simmer and continue to simmer until garlic is tender, about 15 minutes.
2. Discard bay leaves then use a slotted spoon to transfer garlic and onions to a food processor or blender. Add a splash of stock, then process until smooth.
3. Add garlic mixture back to stock in the pot and heat over low heat while adding the milk. Continue to heat gently and stir until the soup is hot. Add kale, stir, and cook until the kale wilts, about 3-5 minutes(the soup is hot so it will blanch the kale perfectly).

Makes 4 servings

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