A freaky hortusized green soup

• Produce

  • 2 Leeks, medium
  • 4 Potatoes, medium
  • 1 bunch Tuscan kale

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmigiano cheese, Grated

• Other

  • 1 Lt. (4 cups hot water or vegetable stock

Found on zairazarotti.com

Ingredients

• 2 medium leeks
• 1 bunch Tuscan kale (about 500 gr trimmed)
• 4 medium potatoes
• 1 lt. (4 cups) hot water or vegetable stock
• 1 tbsp extra virgin olive oil, plus more for serving
• salt, to taste
• Grated Parmigiano cheese, to taste

Directions

• Peel the potatoes and wash them thoroughly. Do the same with the leeks and kale.
• Slice the leeks, trim the kale, discarding the hard stems, and cube the potatoes.
• Add the oil to a pot and stir-fry the leeks for five minutes, until translucent.
• Add the cubed potatoes and stir-fry for 5 more minutes.
• Add the kale to the pot, and stir well.
• Cover the vegetables with the water or stock, cover, and cook on medium for 25 minutes, or until the vegetables are very tender. After this time, uncover and cook for 5 more minutes. Add salt to taste.
• Blend the soup with a regular or immersion blender until smooth and creamy.
• Serve hot with a drizzle of extra virgin olive oil and grated Parmigiano cheese.