What do you make when it's freezing outside but all you seem to have is salad ingredients? Puree it and turn it into soup! yet another reason to go out and purchase a Vitamix... or other
lesser awesome food processor. I'm not actually that snobby about the Vitamix, whatever you've got is probably perfect, I just literally use mine every day so, it's become a little bit a part of the family you know what I'm sayin'? Anyways, the farmer's markets and stores are chocked full of all kinds of greens and stone fruits right now but honestly, cold salad hasn't quite been our friend over the last week of chilly days. Having said that, I can never pass by a giant pile of kale that costs next to nothing and NOT bring it home... so we've opted for a lot of leafy soup this week and this one was our favorite. If you're a ginger fan, the ginger totally makes it. If you're not, you might want to leave it out and substitute with another pear to balance out the kale flavor. So here we go...
- kale, we used red but any will do
- ripe pear
- fresh ginger
- garlic, minced
- lemon juice
- extra virgin olive oil
- salt & pepper
- goat cheese
- balsamic vinegar
In your bomb awesome food processor, puree sections of your pear to get some liquid started. Add in the rest of the pear, kale, lemon juice from one lemon and a little olive oil. Beat it to a really smooth pulp... it'll look like really great baby food. (actually it could be really great baby food!)
Drizzle in some olive oil and and crack in some more pepper and continue to let simmer on low until you're ready to serve. This stuff is beautifully peppery and gingery so serve it in small doses. Ramekins or tea cups full will do just fine.
Happy weekend kick off to you!