Kale soup or Brose by Shelley Hopkins

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!