Ingredients with Measurements:
- 1 pound salt pork, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 cups chopped kale
- 2 cups diced potatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large soup pot, cook the diced salt pork over medium heat until crispy and browned.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Pour in the chicken broth and add the chopped kale, diced potatoes, dried thyme, and bay leaf.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes or until the potatoes are tender.
5. Remove the bay leaf and discard.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Salt pork can be substituted with bacon or ham.
- Chicken broth can be substituted with vegetable broth.
- Kale can be substituted with spinach or collard greens.
- Potatoes can be substituted with sweet potatoes or turnips.
Variations:
- Add diced carrots or celery for extra flavor and nutrition.
- Use cannellini beans instead of potatoes for a low-carb option.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- To make the soup less salty, rinse the salt pork before cooking.
- For a thicker soup, puree half of the soup in a blender and add it back to the pot.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a large soup tureen with a ladle for guests to serve themselves.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with crusty bread or garlic bread.
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute it.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the salt pork thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Salt pork and kale soup is a traditional New England dish that dates back to colonial times.
Flavor profiles:
This soup is savory, salty, and hearty.
Serving suggestions:
Serve hot with crusty bread and a green salad.
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