We compliment the kale with the flavors ofParmesan cheeseand aromatic notes from the lightly browned onions and garlic.
Ingredients
2Tbsp.olive oil
1large (11 oz.
Add onion; cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Stir in garlic; cook, stirring often, until garlic is lightly toasted, 1 to 2 minutes.
Add broth:
Stir in vegetable broth.
Bring to a simmer over medium-high; reduce heat to low.
Simmer soup:
Cover and simmer, undisturbed, until kale is tender, about 10 minutes.
Add bread:
Stir in bread, lemon juice, and salt.
Blend soup:
Working in 2 batches, ladle mixture into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 1 minute per batch.
Transfer pureed soup to pot, and bring to a simmer over medium-low.
Add half-and-half and cheese:
Stir in half-and-half and Parmesan.
Season with additional salt to taste.
Garnish and serve:
Garnish with Kale Chips, and serve.
eachkosher saltandcrushed red pepperin a large bowl.
Divide between 2 large rimmed baking sheets.
Bake at 300F until just crisp, about 20 minutes.
Remove from oven; sprinkle with 1/3 cup finely gratedParmesan cheeseand 1 tsp.
Return to oven, and bake at 300F until crisp, 3 to 5 minutes.
- TOTAL 35 MIN.
