Creamy Kale Soup with Hard-Boiled Egg Halves
- 450g (1 lb) fresh kale, stems removed, leaves chopped
- 115g (1/2 cup) unsalted butter
- 1 medium onion (about 160g), finely chopped
- 2 garlic cloves, minced
- 120ml (1/2 cup) vegetable broth
- 1.25ml (1/4 tsp) ground black pepper
- 2.5ml (1/2 tsp) salt, plus more to taste
- 4 hard-boiled eggs, halved
- Fresh parsley or thyme leaves, for garnish
1. Melt the butter in a large heavy-bottomed pot over medium heat
2. Add the onion and cook until soft and translucent, about 5 minutes, stirring occasionally
3. Stir in the garlic and cook for 1 minute until fragrant
4. Add the chopped kale in batches, stirring until wilted and reduced before adding more
5. Once all kale is wilted, pour in the vegetable broth
6. Bring to a boil, then reduce heat to low
7. Cover and simmer for 20 to 25 minutes, until kale is very tender
8. Remove from heat and blend the soup until completely smooth using an immersion blender
9. Alternatively, let the soup cool slightly, then blend in batches in a countertop blender
10. Season with salt and pepper to taste
11. Ladle into bowls and top each with two egg halves and a sprinkle of fresh herbs
- Large pot
- immersion blender or blender
- cutting board
- knife
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.