Followers

Monday 14 November 2011

Garlic Kale Sweet Potato Soup


This recipe did not agree with my dear husband. Too much on the vegetarian side. Kale for him is the German version only, with fat sausages and caramelized potatoes. He shall have it variation later this week.
But I liked this recipe very much.


"This Garlic Kale Sweet Potato Soup Recipe was developed by the nutrition staff at Nutricare - St. Joseph Mercy Hospital in Ann Arbor, MI.
Yield: 6 servings (1 1/2 cup each) 


Source: see here

Kale, Sweet Potato, Beans (I had only chick peas), Onion


Sorry, but I had to adjust the amounts of garlic to my taste buds. 
And I think this is a portion for maximal 4 personer


2 1/2 tsp. extra-virgin olive oil
1 large onion, chopped
3 1/2 tsp. dried Italian herb seasoning
6 cups vegetable broth
2 (15 oz) cans cannellini beans, drained and rinsed (white kidney)
I had only Chick Peas, but that was OK.
1 lb sweet potatoes, scrubbed and diced
4 oz. kale, tough stems removed, chopped coursely (about 4 cups)
12 garlic cloves (I've added a few more but it's up to your taste)
(NO WAY - I took only 1/2 clove)
salt and pepper to taste
nutmeg
1. Heat oil in soup pot over medium heat. Add onion and Italia herb seasoning; saute until onions are soft and golden.
2. Stir in broth, beans, sweet potatoes, and kale; bring just to a boil. Reduce heat to low and simmer for 10 minutes.
3. Add garlic to simmer soup base. Simmer until sweet potatoes and greens are tender.
About 15 - 20 minutes. Season with salt and pepper to taste."




The kale was very mild, I liked this recipe even without 12 cloves of garlic.




Knoblauch, Grünkohl und Süßkartoffeln
Dieses Rezept hat mein Göttergatte nicht besonders gemocht. Es war ihm zu "Vegetarisch". J.P. mag Grünkohl nur auf gute deutsche Weise. Gekocht mit Schweinebacke und Grützwurst. Dazu karamelisierte Bratkartoffeln. Diese Variation werden wir auch noch kochen.
Mir hat aber diese leichte Variante ausgezeichnet geschmeckt.


Die Idee stammt aus der Diätküche vom St. Joseph Mercy Hospital in Ann Arbor, MI.


Zutaten für 4 Pers.


2 1/2 Eßl Extra Virgin Olivenöl
1 große Zwiebel, kleingeschnitten
3 1/2 Teel. getr. Italienische Käutermischung
750  ml Gemüsebrühe
2 Dosen Canellini Bohnen, abgegossen und gewaschen
500 g Süßkartoffel, in Würfel geschnitten 
500 g Grünkohl, ohne Stiele, kleingehackt
12 Knoblauchzehen (hier habe ich gestreikt, 1/2 Zehe war mir genug!)
Salz, Pfeffer (und Muskat für meinen Gemschack)


Die Zwiebeln in heißem Öl goldgelb anbraten, die Kräutermischung hinzufügen.
Die Brühe, Bohnen, Süßkartoffeln und den Grünkohl dazugeben und aufkochen lassen.
Dann auf kleiner Hitze ca 20 Minuten köcheln lassen bis die Kartoffeln gar und der Grünkohl  weich gekocht sind. (10 Minuten vor Ende der Kochzeit die Knoblauchzehen mit ziehen lassen, wenn es denn sein muß). Mit Salz, Pfeffer und Muskatnuß abschmecken.


Hvitløk, Grønnkål og Søtpotet
Denne oppskiften likte ikke gubben min så særlig. Det var for vegetarisk for ham. Jeg syntes at det var nydelig og jeg skal ha resten til lunsj imorgen. 
J.P. vokste opp med grønnkål kokt med fet, røkt svinekjøtt og søte, stekte poteter. Jeg skal nok lage denne typen grønnkål for ham senere.


Den er laget på kjøkkenet til St. Joseph Mercy Hospital in Ann Arbor, MI.


Ingredienser for 4


2 1/2 ss oliveoil
1 løk, i terninger
3 1/2 ts Italienske krydderblanding
75 dl grønnsakskraft
2 boks hermertiserte Canellini bønner, vasket
500 g søt poteter, i terninger
500g grønnkål, uten stilk, hakket i småbiter
12 fed kvitløk (her jeg tok bare 1/2 fed, det er nok med meg)
salt, pepper, og nutmeg 


Fres løk i olje til de er lysebrun, Tilføy kraft, bønner, søtpoteter og grønnkål, Kok for et minutt og la det siden simmer på lav varme i 20 minutter. Smak til med krydder.
Det siste 10 minuter tilføy hvitløkbåter, de skal bare trekke i suppen.

No comments:

Post a Comment

I love getting a comment from you now and then. Be patient, they will appear, I just have to see first if they are OK to publish. No anonymous any more. I am getting too much spam.