Kale and Bread Soup with Melting Brie
From Jenni Neidhart
As spring slowly approaches in Alberta, it’s challenging to find produce until the bountiful harvest of the season arrives. Kale is a hearty winter green packed with nutrition and can be easily found throughout the year. You can also substitute other flavourful greens such as chard or cabbage
- 2 bunches kale
- 4 c. chicken stock
- 1 T. olive oil
- 6 leaves fresh sage, finely chopped
- 4 garlic cloves, finely chopped
- 2 onions, finely chopped
- 4 anchovy filets
- salt and pepper
- 1 large loaf of ciabatta bread
- 1/2 lb. brie, sliced
De-stem the kale and rinse it well. Roll up the kale leaves and slice them thin into chiffonade. Bring the chicken stock to a boil in a large pan and blanch the shredded kale in the stock for 5 minutes, or until tender. Remove the kale and set aside until needed. Keep the chicken stock hot.
Preheat the oven to 350°F. Heat the olive oil in a fry pan over medium heat. Add the sage leaves, garlic, onions and anchovy filets and sauté for 10 to 15 minutes until the onions are soft and sticky, but not coloured, and the anchovies have broken down. Add the reserved kale to the pan, season well with salt and pepper and stir everything together well. Remove from the heat.
Cut the bread into 15 slices and toast it in a hot oven. In a wide, deep ovenproof dish, start layering the bottom of the dish with 5 slices of toast followed by a layer of half the kale mixture, followed with another layer of toast and the rest of the kale. Pour over the hot stock until just covered. Finish with the final layer of toast and slices of brie. Bake in the oven for 35 to 40 minutes, until the soup is golden and bubbling up. Serve immediately. Serves 8.