The cold front that blew through this week made for perfect soup weather. My secret for great soups is:
- LOTS of fresh herbs from my garden (this helps to build up the flavor of an otherwise weak stock), and
- PUT A BIRD (EGG) ON IT!
Cardo’s pastured eggs are seriously one of the most decadent yet healthy foods on the face of the planet. Have you noticed the color of the yolks compared to the “organic cage-free” eggs you buy at the supermarket? That deep orange hue is the unmistakable mark of a pastured hen; one that lives outside and eats the kind of food hens were meant to eat. Nothing else comes close, really. Truly pastured eggs contain 4-6 times the amount of vitamin D as store-bought eggs, 1/3 less cholesterol, 1/4 less saturated fat, and TWICE the amount of omega-3 fatty acids.
I put eggs in everything. My daughter eats a dozen a week all by herself, and that’s just for breakfast! Eggs make the best soup topping because they inevitably crack open and spill their delightful yolks throughout the broth, making it creamy and rich without adding any dairy. Try the egg trick with this simple but filling potato and kale soup, or with any other soup. I promise you won’t regret it.
Hearty Potato & Kale Soup
1 small yellow onion, chopped
3-4 cloves garlic, minced
1 medium white potato, peeled and chopped (1/4 inch dice)
2 cups chicken or vegetable stock
1 large sprig each sage and rosemary
3-5 large kale leaves, stemmed OR large handful baby kale, chopped
1 tsp cidar vinegar
1 pastured egg
olive oil and grated parmesan to serve
salt and pepper to taste
2 TBS olive oil for cooking
- Add 2 TBS olive oil to a medium sized sized sauce-pot over medium heat. Add chopped onions and garlic and saute until fragrant.
- Increase heat and add stock, potatoes, and herbs. Season with salt and pepper (not too much).
- Bring to a boil, then decrease heat to medium low, cover partially and cook for 10 or so minutes, or until the potatoes are just cooked through, but not soft.
- To make sure your soup keep its temperature, fill your serving bowl(s) with hot water and set to the side. This warms the bowls for later so you don’t lose a lot of heat when serving.
- Add chopped kale and partially cover again, cooking for another 5 minutes or until the kale is bright green and tender.
- Use a slotted spoon to remove the herbs and discard. Use the same spoon to remove most of the cooked veggies from the broth and plate in large, warmed soup bowl(s) (empty out hot water first!).
- Carefully crack the egg into the hot broth and cook, covered, for 2-3 minutes, depending on your taste. Use a slotted spoon to remove the eggs and add it carefully to your reserved bed of cooked veggies.
- Remove broth from heat and add vinegar. Pour the hot broth into the bowl around the edges of the vegetables. Drizzle with olive oil and garnish with parmesan cheese and salt and pepper to serve.