EAT PRODUCE IN SEASON! It’s fabulous February so I made a delicious soup for those who attended my cooking demonstration/tasting event and the response was FANTASTIC!
- 1 medium bunch of Kale
- 6 medium Carrots
- 3 large Shallots
- 1 large Sweet Potato
- Kosher Salt & Black Pepper
- 1 large Turnip
- Wash and chop all ingredients and put in a large soup pot.
- Fill pot with water, add the salt & pepper and mix well.
- Cook over medium heat until the potatoes and turnips are fork tender.
- Puree and serve!
Yield: Approx. 10 Quarts
NOTE: This soup freezes beautifully….pour into individual serving containers and keep in the freezer for up to 2 months!