Leek & kale soup
1/4 cup neutral oil or butter
1 large onion, coarsely chopped
4 lbs leeks (~8 small leeks or 4 large leeks), cleaned and thinly chopped
7 cups vegetable broth
5 tsp kosher salt
3/4 tsp freshly ground black or white pepper
2 tablespoons freshly squeezed lemon juice
1 cup kale, destemmed and chopped into thin ribbons
chopped fresh parsley, for garnish
In a large saucepan, heat the oil or butter. Add the chopped onion and sauté over medium heat until the onion is translucent.
Add the chopped leeks and a pinch of salt, and cook for 25 minutes over low heat, stirring frequently, until the onion and leek mixture is golden brown.
Add the broth, salt, and pepper, and let the soup simmer, covered, until the leeks have completely softened and cooked through (about 20 minutes).
Purée the soup using an immersion blender. Add the lemon juice, and taste, adjusting the seasoning for salt and acidity.
Massage the ribbons of kale until you smell a grassy scent and the kale feels soft and pliable. Add the kale and let simmer until the kale is cooked through (about 15 minutes).
Serve hot, with a lemon wedge and a handful of chopped parsley.
