Kale Soup
A nourishing soup of blended vegetables that would make a perfect supper along with a toasted baguette and cheese. Top with kale chips for a bit of added interest when serving. Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
1/2 cup cream cheese (or sour cream)
8 large kale leaves (with ribs removed and leaves coarsely chopped)
1 tsp freshly ground pepper
4 cups chicken broth (or vegetable broth)
14.5 oz canned white beans (drained and rinsed)
1/4 lemon (ends sliced off)
1 1/2 tsp fine sea salt
1 large carrot (chopped into 1-inch chunks, peeled if desired)
2 garlic cloves
1 medium yellow onion (peeled and quartered)
3 Tbsp unsalted butter
Step by step
Special Equipment: large saucepan with lid
In a large saucepan, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the onion and break it apart with a spatula; and, add garlic, carrot, salt, pepper, whole lemon quarter and stir briefly. Cover and cook, stirring once or twice, until the onions are softened and garlic is fragrant, about 4 minutes.
Uncover, add the white beans and chicken or vegetable broth. Increase the heat to medium-high and bring to a simmer. Adjust the heat to medium, re-cover, and cook, stirring occasionally, until the carrots are tender when pierced with a fork and soft enough to purée, about 8-10 minutes. Add the kale leaves, cover, and cook for another 3 minutes longer. Remove from the heat, stir in the cream cheese (or sour cream), and set aside to cool for 10 minutes.
Working in batches, blend the soup on speed 3 to a smooth purée. Serve immediately, or cool and refrigerate in a covered container. (The soup will keep for up to 3 days. If the soup is too thick when re-warmed, add a little water or broth to thin it.)