Best 3 Potato Kale And Oyster Soup Recipes

POTATO, KALE AND OYSTER SOUP

Steps:

• 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.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

KALE AND POTATO SOUP

Steps:

• Remove the stems from the kale, wash the leaves and cut them into strips about half an inch wide. You should have about 6 to 8 cups.
• Peel the potatoes, and chop them up very fine. Add the salt to the water, and bring it to a boil. 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, and add salt if necessary. Serve with a splash of olive oil and, if desired, the garlic sausage heated briefly in the soup.