Potato, Kale and Oyster Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I love fresh oysters. I love the combo of potato, kale and oyster in this winter soup. Ingredients:
4 tablespoons vegetable oil |
3 onions, thinly sliced |
2 lbs yukon gold potatoes, peeled, and thinly sliced |
10 cups chicken stock |
1 teaspoon salt |
1 lb kale, stems removed and washed |
1 quart oyster, cut into four pieces if large |
Directions:
1. 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.
2. Puree the soup in a food processor, and return to the pot. Bring to a simmer.
3. Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
4. Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
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