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.**
Servings Prep Time
Yield4 servings 15minutes
Cook Time
30 minutes
Servings Prep Time
Yield4 servings 15minutes
Cook Time
30 minutes
Ingredients
  • 1tablespoon olive oil
  • 1 white oniondiced
  • 3cloves garlicfinely chopped
  • 4cups vegetable broth
  • 2cups water
  • 4 Russet Potatoespeeled and diced
  • 2 medium parsnipspeeled and sliced 1/4-inch thick
  • 1teaspoon chopped fresh rosemaryplus more for garnish
  • ¼teaspoon Salt
  • 1 small bunch kalestemmed and chopped
  • ½cup grated parmesan cheeseplus more for garnish
  • ¼cup heavy cream
  • 1tablespoon lemon juice
Croutons
  • 5tablespoons buttermelted
  • 1teaspoon Parmesan cheese
  • 1teaspoon oregano
  • ½teaspoon dried thyme
  • ½teaspoon garlic powder
  • ½teaspoon Salt
  • 5slices sourdough breadcut into cubes
MASTERS CLASSES ONLY: Cornbread Waffles
  • 1cup buttermilk
  • 1/2cup buttermelted
  • 6tablespoons sugar
  • 2 large eggs
  • 1cup all purpose flour
  • 1 1/2cup yellow cornmeal
  • 1 1/2teaspoon baking powder
  • 1teaspoon baking soda
  • 1/4teaspoon Salt
  • Cooking spray
  • 1teaspoon honey
  • 2tablespoons softened butterfor serving
  • 1teaspoon honey
  • 2tablespoons softened butterfor 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.