Onion, finely diced
Lemongrass, bruised & cut into 4-inch stalks
Potatoes, diced small
Dice potatoes and shred kale. Sauté finely-diced onion in olive oil in soup pot. When translucent, add garlic and bruised lemongrass cut into 4-inch stalks. Add potatoes and just enough vegetable broth to cover. Cover pot
and bring to boil. Simmer until potatoes are soft. Remove lemongrass stalks. Put kale on top of simmering potatoes and cover pot. Cook until kale is steamed through. Strain pot contents, reserving cooking liquid. In blender or Vitamix, blend ingredients and cooking liquid into smooth consistency. Just before serving, take less than half of the pureed soup and fold in crème fraiche in a pitcher. Now you have one kale-only soup and one kale & crème soup. Using pitchers, pour both soups simultaneously into serving bowl. Create yin-yang design after soup is poured with fork tip, if desired. Serve immediately.
Adrienne Matt, HHC
holistic health counselor
optimum health through food & herbs