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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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The original (non-vegetarian) recipe for this called for pancetta and sweet Italian sausage. I replaced the sausage with Indian paneer cheese and spices, and my family pronounced it better than the original! Enjoy! Ingredients:
1 lb panir, diced (1/2 inch cubes) |
6 tablespoons ghee |
2 small onions, diced |
1 teaspoon italian seasoning |
1/2 teaspoon fennel seed |
1/4 teaspoon red pepper flakes |
3 garlic cloves, minced |
4 baking potatoes, cut into bite-sized pieces |
4 cups kale, chopped into large pieces |
2 quarts chicken broth |
1 quart water |
2/3 cup heavy whipping cream |
2 tomatoes, chopped |
1/2 cup parmesan cheese or 1/2 cup romano cheese |
Directions:
1. Fry paneer in ghee until golden brown.
2. In large soup pot, saute onions for 5 minutes. Add Italian seasoning, fennel seeds, red pepper flakes and garlic and cook for an additional 5 minutes.
3. Add chicken broth, water, potatoes, and fried paneer. Bring to boil and simmer for 30 minutes.
4. Add kale and whipping cream and cook for 5 to 10 minutes, or until kale is wilted.
5. Garnish with tomatoes and cheese.
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