Thursday, May 29, 2008
The Soup Song
Wake up on a rainy day
Stealthy stalk your wild prey
With apologies to the critters,
Cut your leaves- I did mine with scissors
Go inside and wash off the dirt
Listen to music if it helps you work
Peel and chop with a quickness
They call it a chiffonade in the business
Get the pot and heat er up
Throw in one or two sizzling pups
Warm the bread
Eat your supper
Go to bed
Kale and Potato Soup (a variation on the Portuguese caldo verde)
1 bunch kale (about one pound)
2 pounds boiling potatoes
2 quarts water
1 teaspoon salt
Optional: 1 garlic sausage
Extra-virgin olive oil
Remove stems from kale, wash the leaves, and cut them into a chiffonade. You should have about 6 to 8 cups.
Peel the potatoes and chop them up very fine (Yellow Finns are good for this- or use some other flavorful boiling potato). Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning. If desired, serve with sliced garlic sausge heated briefly in the soup and a splash of the olive oil.
-Alice Waters, "Vegetables"
This is a mystery soup. Where does the flavor in the broth come from? Can someone tell me that in like one paragraph?