'Tis the season, for soup

Embrace soup season with this scrumptious recipe from Ardenwoods’ kitchen. Learn about Ardenwoods dining options here.

Roasted Garlic & Kale Soup

Yields approximately eight cups.

Ingredients

• 6 slices of bacon, diced
• ½ cup shallot or onion, minced
• ½ cup garlic cloves, roasted
• 2 cups kale leaves, de-stemmed, washed and chopped
• 2 cups of white potato, washed, peeled and diced small
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half & half
• Salt and black pepper to taste
• Optional garnishes: grated parmesan cheese, fresh herbs, fried onions, toasted nuts or seeds

Instructions

1. Preheat a three-quart pot over medium heat. Add the bacon, stir, and sauté until fat is rendered—approximately five minutes.
2. Add onions and garlic. Continue to sauté until onions are translucent.
3. Add potatoes and kale leaves and stir well.
4. Deglaze the pot with 1 cup of chosen broth. Stir well. Add the remaining broth to the pot, bringing the liquid to a boil. Reduce the heat to a simmer. Continue to simmer until the potatoes are soft—approximately 25 minutes.
5. Add heavy cream or half & half to the pot, bringing contents to a boil once more. Reduce the heat and simmer the soup for another 10 minutes.
6. Add salt and black pepper to taste, and garnish/es of choice.