Potato, Kale and Oyster Soup Recipe

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Ingredients:

Serving

4 tbsp vegetable oil
3 onions, thinly sliced
2 lbs yukon gold potatoes, peeled, and thinly sliced
10 cups chicken stock
1 tsp salt
1 lb kale, stems removed and washed
1 quart oyster, cut into four pieces if large

Directions:

Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
Puree the soup in a food processor, and return to the pot. Bring to a simmer.
Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.58 Kcal (1933 kJ)
Calories from fat	146.53 Kcal
		% Daily Value*
Total Fat	16.28g	25%
Cholesterol	104.82mg	35%
Sodium	920.32mg	38%
Potassium	1424.4mg	30%
Total Carbs	41.22g	14%
Sugars	8.78g	35%
Dietary Fiber	1.96g	8%
Protein	41.16g	82%
Vitamin C	91.3mg	152%
Vitamin A	0.6mg	19%
Iron	99.5mg	553%
Calcium	124.3mg	12%

Amount Per 100 g
Calories	72.44 Kcal (303 kJ)
Calories from fat	23 Kcal
		% Daily Value*
Total Fat	2.56g	25%
Cholesterol	16.45mg	35%
Sodium	144.44mg	38%
Potassium	223.56mg	30%
Total Carbs	6.47g	14%
Sugars	1.38g	35%
Dietary Fiber	0.31g	8%
Protein	6.46g	82%
Vitamin C	14.3mg	152%
Vitamin A	0.1mg	19%
Iron	15.6mg	553%
Calcium	19.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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