Green Soup

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Green Soup

This is my version of Betsy Prohaska's Cream of Kale soup.

2 bunches Kale (organic if possible)

2 bunches broccoli (organic if possible)

6 medium leeks (organic if possible)

Chicken/Turkey broth, strained (about 8 cups) (hormone-free if possible)

Sea salt

Strip the kale from the tough stems, soak to remove dirt, wash well, then simmer

in a few inches of water until tender. I let it go about 30 minutes. Cool,

then puree in the cuisinart or blender until smooth. Save liquid.

Prepare broccoli. Cut off flowerettes, then peel the stems (grab the tough

outer layer with a knife and pull away from the stem to peel) and slice.

Split the leeks lengthwise and soak for 1/2 hour to remove dirt. Rinse well.

Chop into 1/4 inch slices.

Simmer the leeks in water or poultry broth for 1/2 hour to one hour, then add

the pureed kale and broccoli stem pieces and cooking liquids.

When the stem pieces are nearly cooked, add the flowerettes and simmer until

done. Big chunks are OK - they can easily be broken up at serving time.

Season with sea salt to taste. When serving, add a tablespoon of olive oil for

added flavor, or other oils.

Freeze soup you won't use in a couple of days. It defrosts well.

Yes, this soup takes hours to prepare, but it keeps well. I would avoid canned

broth unless it's from the health food store, as typical broth has some kind of

MSG-like junk added to it. Even the health food stores have spices added, which

cause my daughter phenol-related problems. Simple works best for her. I stew

chicken pieces or make mini meatballs and use the strained broth from that.

This soup avoids the below-ground veggies that are more sugary, and red veggies,

which can cause problems in some of our kids. Believe it or not, I even eat it

for breakfast some days, as it's a nice warm way to start the day. For a long

time my daughter wouldn't eat the broccoli out of the soup, but now she picks it

out. Use salt to taste - it will cut the bitterness of the veggies, and they

say if you have a taste for pure salt, it's a sign that you need it. Try to

cook it in enamel coated cookware, or stainless (to avoid picking up metals) -

never aluminum cookware.

Betsy's recipe uses beet for color, and she has a version where she purees the

whole soup. My daughter will eat the leek/broccoli chunks, so I don't bother.

This recipe yields about a week's worth of soup for us.

K.

> Could you share your recipe for green soup? Thanks!

> Also K (in San Diego, though)