Guest guest Posted January 11, 2002 Report Share Posted January 11, 2002 Christian-Vegan-Cooking, " Ms. Rhodes " <fawnrhodes@h...> wrote: 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. 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 (see archives) 1/2 cup(s) Extra-virgin olive oil 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. Quote Link to comment Share on other sites More sharing options...
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