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Vegetarian Potato-Kale Soup

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 Vegetarian Potato-Kale Soup
Recipe for the week of April 15-19, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 cloves garlic finely chopped
  • 4 cups vegetable broth
  • 2 cups water
  • 4 Russet Potatoes peeled and diced
  • 2 medium parsnips peeled and sliced 1/4-inch thick
  • 1 teaspoon chopped fresh rosemary plus more for garnish
  • ¼ teaspoon Salt
  • 1 small bunch kale stemmed and chopped
  • ½ cup grated parmesan cheese plus more for garnish
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice
Croutons
  • 5 tablespoons butter melted
  • 1 teaspoon Parmesan cheese
  • 1 teaspoon oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon Salt
  • 5 slices sourdough bread cut into cubes
MASTERS CLASSES ONLY: Cornbread Waffles
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 6 tablespoons sugar
  • 2 large eggs
  • 1 cup all purpose flour
  • 1 1/2 cup yellow cornmeal
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Salt
  • Cooking spray
  • 1 teaspoon honey
  • 2 tablespoons softened butter for serving
  • 1 teaspoon honey
  • 2 tablespoons softened butter for serving
Instructions
Making the Soup
  1. Heat oil in a large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary, and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Let cool for a few minutes and then immersion blend soup until thick and smooth.
  2. Stir in kale, Parmesan, and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.
For the Croutons
  1. Preheat nonstick pan to medium heat.
  2. Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat.
  3. Cook on a nonstick pan with olive oil until golden brown, about 5 minutes.
MASTERS CLASSES ONLY
  1. Preheat waffle iron.
  2. Meanwhile, whisk together buttermilk, butter, sugar, and eggs. In a separate large bowl, combine flour, cornmeal, baking powder and soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula until moist.
  3. Spray waffle grates with nonstick cooking spray. With a big ice cream scoop, spoon about 1/4 cup batter into waffle iron. Cook until golden brown and cooked through, 2 to 3 minutes per waffle.
  4. Remove from waffle iron, place on baking sheet, and keep warm in oven. Repeat until all the remaining batter is used.
  5. Mix honey and softened butter to spread over warm waffles.