Kale, part 2
This picture shows the leftover soup after last nights meal.
I never thought a slimy looking green soup could taste so good, but I have learned not to judge so quickly. I had been searching for kale recipes and this soup looked interesting, plus it had the added bonus of being a traditional recipe from Scotland. I love to try foods from other countries, and I am very interested in going to Scotland and enjoying a traditional meal after hiking in the highlands and exploring the castles. I am not interested in haggis, so the soup seemed like a natural second choice.
We have been in a very warm southern January but yesterday afternoon the sky turned dark, strong winds pulled and twisted along the trees, and in just a few minutes a chilly rain fell. Suddenly the soup seemed like a good idea, and I began to boil the kale. With our window open to let in the chilly wet breeze we sat at our table and enjoyed the dinner, a green salty soup and a French loaf dipped in oil.
Here is the recipe that I found online.
Brose, a Scottish soup
10 oz curly kale, washed and stalks removed
2 pts hot beef broth, I used chicken broth
2 oz medium oatmeal
1 heaped tsp salt
fresh ground black pepper
Place the kale in a large saucepan with the hot stock and bring to a boil. Cook uncovered over medium heat about 10 – 15 minutes, until tender
Meanwhile, place the oatmeal on a sheet of foil and toast under a hot grill for 3-4 minutes. I broiled it, watching carefully and shaking so it does not burn
Transfer the kale to a blender and puree with just a ladle or so of the stock. Return it to the pan, add the salt and plenty of freshly milled black pepper. Gradually add the oatmeal, stirring, and cook for 4 to 5 minutes more. The recipe says to serve over the last of the oatmeal, but I used all of mine in the soup.
Enjoy, and let me know what you think!