Kale and Cornmeal Soup

[Guest guest]

Kale and Cornmeal Soup

From " Ms. Rhodes " in Christian-Vegan-Cooking

 

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 cups Water

1 1/2 teaspoons Sea salt

1/2 pound (225g) Kale, tough central ribs removed; chopped finely

3/4 cup Yellow cornmeal

2 teaspoon Garlic, minced

1/3 cup Vegan Parmesan cheese (see files)

1/2 cup Extra-virgin olive oil

 

 

Bring water and salt to a rolling boil in a 3 qt/lt 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 1/4 cup of

olive oil.

Ladle into bowls and drizzle each portion with 1 tablespoon oil and

freshly ground pepper to taste.