Today’s blog formatting may be wonky as I am currently without a computer to do proper formatting updates. Thank you for your continued support!
It’s been two weeks since my last post and a lot has happened since then.
I received my Capstone project which I’m really looking forward to. I think I have a great team, and a great project, so I’m looking forward to getting started! I also received the details for my next job rotation. I’ll be switching in April and I’m also very excited for that opportunity.
In my personal life, I’m currently in Costa Rica. A friend of mine is celebrating his birthday and wanted to spend a week in Costa Rica I was invited to join. We’ve only been here for one day, but we did a Night Hike last night. Very cool and very interesting. We saw a sloth! And lots of bugs. And now I’m bugged out.
This week I’m sharing a recipe that part of the Color Series for March! For March I picked the color green for St. Patrick’s Day of course. I made a Kale Potato Soup which was delicious. It was topped with bacon and sour cream.
This recipe is from a magazine I had found last year, but recently spotted it again at my local grocery store. I’m unsure of the magazine name, but it referenced Easy Soups & Stews with a big soup bowl on the front of a white background. It’s easy to spot!
Recipe List:
- 10 cups kale
- 1 3/4 lbs Yukon potatoes, peeled and diced
- 3 slices bacon, chopped
- 1 leek, halved and sliced
- 2 cloves garlic
- 4 cups chicken broth
- 1/4 tsp Worcestershire Sauce
- 1 tbsp olive oil
- 1 tsp fresh rosemary
- Salt and Pepper
- Sour cream
Recipe Directions:
- Cook bacon until crisp, about 5 mins. Remove.
- Add potatoes and leek and cook until slightly softened, about 3 mins. Add garlic, rosemary, salt and pepper. Cook until browned, another 2 mins.
- Add broth and 4 cups water and bring to a simmer. Cover and cook for 15 mins. Add 3/4 of kale, cover and cook for 5 mins. Add Worcestershire sauce.
- Preheat broiler. Toss remaining kale with olive oil, salt and pepper, and place on baking sheet. Broil about 3 mins. Thin sour cream with water.
- Purée soup with immersion blender, or working in small batches in a blender. Ladle into bowls and serve with bacon, almonds, sour cream and kale chips!
Gabriela Maria 