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Summer seemed to turn to autumn overnight. Rain finally broke the humidity but it brought an unexpected chill. A creamy soup took care of the temperature and the soul.

I wanted creamy for the soul. A sweet potato gave the base some substance and cream gave it, well, creaminess. I usually saute in EVOO, but tonight I wanted butter.

Creamy Kale and Portobello Soup

creamy kale and portobello mushroom soupWhat you need:

  • 1 lg sweet potato, peeled and chopped into 1/2” pieces
  • 6 tbs butter, divided
  • 1 Vidalia or white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 8-10 oz Portobello mushrooms, chopped
  • 4 c vegetable stock
  • 3 c kale, roughly chopped
  • 1 c cream
  • 2 tbs flour
  • 2 tsp smoked sweet paprika
  • 1/2 tsp nutmeg
  • Freshly ground sea salt and black pepper, to taste
  • Freshly grated Parmigiano-Reggiano, for garnish

What you do:

  • Cook sweet potato and mash with 2 tbs butter.
  • Set aside.
  • In lg saucepan melt remaining butter.
  • Add onion and garlic and sauté over med-low heat for 3-4 min, until onion begin to soften.
  • Add mushroom and sauté for 5 min, until onion begins to caramelize.
  • Reserve about 1/2 c chopped vegetable for garnish.
  • Add vegetable stock.
  • Reduce heat to low and simmer 5 min.
  • Add kale and cook for about 5 min.
  • Using immersion blender, puree mushroom mixture.
  • In mixing bowl combine sweet potato, cream, flour, paprika and nutmeg.
  • Add sweet potato mixture to stock.
  • Using immersion blender, puree to combine.
  • Simmer for 15 min.
  • Season with salt and pepper.
  • Garnish with reserved mushroom/onion and grated cheese.