Guest guest Posted January 10, 2002 Report Share Posted January 10, 2002 Kale and Cornmeal Soup -- This simple soup demonstrates the Italian cooking principle of simplicity plus good ingredients. Kale's dark-green color and mild, cabbage-like flavor pair well with cornmeal, parmesan cheese, and extra-virgin olive oil. If available, use vegetable stock for a more intensely flavored soup. If kale is unavailable, try cabbage. Serve with crusty bread and salad. Cuisine: Italy Prep Time: 30 Minutes Cooking Time: 35 Minutes Yield: 4 Servings Source: EthnicGrocer >printable version -- Ingredients - 6 cup(s) Water 1 1/2 teaspoon(s) Sea salt 1/2 pound(s) Kale, tough central ribs removed; chopped finely 3/4 cup(s) Yellow cornmeal 2 teaspoon(s) Garlic, minced 1/3 cup(s) Vegan Parmesan cheese, freshly grated 1/2 cup(s) Extra-virgin olive oil -- Instructions Bring water and salt to a rolling boil in a 3-qt. pot. Add kale and simmer for 5 minutes. Gradually sprinkle in cornmeal, stirring constantly to prevent lumps. Cook over the lowest heat, stirring occasionally, for 20-25 minutes or until creamy. Add garlic and cook for 5 minutes. Whisk in cheese and ¼ cup of olive oil. Ladle into bowls and drizzle each portion with 1 tablespoon oil and freshly ground pepper to taste. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
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