Spicy Kale Soup with Roasted Pepper and Tomato

Posted in: Hot Sauce Recipes
Posted by: Pete January 6, 2016
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Ingredients

Olive oil for the pan
1 cup roughly chopped red onion
2 medium-sized roughly chopped garlic cloves, roots and stems removed
1-1/2 cups peeled and roughly chopped Idaho Russet potatoes
½ cup marinated and drained sun-dried tomatoes, divided
1 cup roughly chopped, roasted red pepper
1 teaspoon smoked paprika
¼ teaspoon Dave’s Ancho Powder
2 large bunches curly kale, washed, dried, center stems removed and roughly chopped
½ cup Busha Browne Spicy & Hot Pepper Sherry
6 cups vegetable stock
1 tablespoon red wine vinegar
2 teaspoons granulated sugar
Sea salt and freshly ground black pepper to taste
Extravagonzo Roasted Garlic Culinary Oil

Instructions

Coat a large stock pot with Extravagonzo Roasted Garlic Culinary Oil and place it over medium heat. Add the onion and garlic and cook until the onion is soft and beginning to brown, about 7 minutes.
Add the potato, ¼ cup of the sun-dried tomatoes, roasted red pepper, paprika, Dave’s Ancho Powder, and the kale. Cook this mixture until the kale has wilted. All of the ingredients should be starting to brown and to sticking to the bottom of the pan — it will take about 10 minutes. Then deglaze the pan with the Busha Browne Spicy & Hot Pepper Sherry. Use a straight edged, wooden spatula to scrape any bits of food off the bottom of the pan and back into the mixture.
Once the Busha Browne Spicy & Hot Pepper Sherry has evaporated completely, add the vegetable stock. Bring to a boil, cover the pot, and then reduce to a very low simmer. Simmer the soup for about 30 minutes. (At this point the potatoes should be very tender.)
Pour the soup into a blender and blend on high until it’s completely smooth. (This particular soup is much better blended this way than with an immersion blender, because kale can be quite fibrous. Please note that when you blend hot liquids in the blender, you have to hold down the lid very, very firmly! If you don’t do this, the hot liquid, the vibration, and the steam will force the lid off! Also, use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you at all nervous, let the soup cool to room temperature, and then blend.)
Once the soup blended, return it to the stock pot. Add the vinegar and sugar and season very generously to taste with salt and pepper.
Drizzle a bit of the
- Extravagonzo Roasted Garlic Culinary Oil
over each served bowl of soup and top each one with a few of the remaining sun-dried tomatoes.