Chilled Kale And Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chilled Kale And Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chilled Kale And Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 cups beef broth
• 1 cup water, or more as needed
• 1 large red potato, peeled and
• diced
• 1 clove garlic, sliced
• 1/2 onion, finely chopped
• 1 fresh red chile pepper, seeded
• and chopped (optional)
• 6 leaves kale, finely chopped,
• stems included
• 1 pinch ground nutmeg, or to
• taste
• 1 pinch ground cinnamon, or to
• taste
• 1 pinch ground allspice, or to
• taste
• salt and ground black pepper to
• taste
• 2 slices bacon
• 2 dried sage leaves, crushed

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat

Step 2: Technique & Execution

Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper

Step 3: Technique & Execution

Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary

Step 4: Technique & Execution

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes

Step 5: Technique & Execution

Drain the bacon slices on a paper towel-lined plate

Step 6: Technique & Execution

Chop bacon, and stir into the soup until just incorporated