Kale Apple Soup

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Recipe Notes (by Alexia Moyer)

Those of you who know your kale will instantly spot the imposter. “Why, this is savoy cabbage,” you will exclaim, and quite rightly too.

I have yet to see kale in the six grocery stores plus market that make up my local foodscape. But there is plenty of savoy cabbage to be had this season.

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It pairs well with bacon and a myriad of other pork products and the leaves make an excellent receptacle for stuffing: because they’re both sturdy and pretty.

Enfin, bref. It’s a workable substitute.

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The recipe in question comes from writer and former professional ballerina, Dede Crane, who grows kale in her Mount Douglas Park-adjacent home in Victoria, B.C.

This is a lovely soup. The apple gives it a certain swagger. Why not pair it with P.K Page’s onion tart and then eat the dish while you’re reading and re-reading the Victoria-centered texts featured in the Canadian Literary fare blog?

Ah yes. We’ve thought this through.

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Here is the list of ingredients with a few added instructions.

  • 1 medium onion
  • 2 cloves garlic
  • ¼ cup butter
  • 6 cups kale (or savoy cabbage: chopped with core removed)
  • ¼ cup flour
  • 6 cups chicken or vegetable stock
  • 1 medium apple
  • ½ teaspoon dried tarragon and thyme

Dice onion, mince garlic and sauté both in a pot with ¼ cup of butter. Add chopped kale. In a small bowl, make a slurry with ¼ cup of flour and some of your stock. This will help prevent lumps. Add to the pot along with the rest of the stock. While the original recipe calls for 6 cups, I found 4 to work quite nicely. Peel and chop an apple and add to the pot. Add tarragon and thyme. Once all fruit/vegetables are sufficiently softened, purée with immersion blender.

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Crane, Dede. “Kale Apple Soup.” Apples Under the Bed: Recollections and Recipes from B.C. Writers and Artists. Ed. Joan Coldwell. Sidney, British Columbia: Hedgerow Press, 2007. p.42. Print.

Photo Credit: Alexia Moyer

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