This soup is a lean, mean green machine.
(Disclaimer-green machine is the name of a Naked Juice. I acknowledge this. No one sue me.)
And I like to put a little cheese on top of my soup, so for the dinner party I decided to make Cheddar Crisps. Just for something different. I got the idea from Food & Wine 2009 Annual Cookbook.
To make Cheddar Crisps: Grate 1-2 cups of cheddar cheese, arrange the cheese shreds in small circles (1 to 1 1/2 inch in diameter) on a baking sheet covered with parchment paper. Bake at 350 F for 12-15 minutes. Remove from the oven and blot each cheese crisp with a paper towel, remove and store in an airtight container until you have some hot soup to serve them over. :)
Or you can just eat the cheese crisps. Go crazy.
Broccoli and Kale Soup. Adapted from Joy the Baker.
Ingredients: 2-3 tablespoons olive oil, 2 cloves of minced garlic, 1 chopped yellow onion, 2-3 heads of broccoli cut into florets, 4 cups water or vegetable stock (I used stock), 2 generous cups of chopped kale, juice of 1 lemon, salt, pepper, cumin, and cayenne pepper to taste.
Procedure: Over medium heat, heat olive oil in a saucepan. Toss in the onions and cook until soft, about 4 to 5 minutes. Then add the garlic and cook for another minute or two. Add the broccoli and kale and cook for about 4 minutes, until the greens are bright green in color. Add the cumin, cayenne, salt and pepper and stir to combine.
Add the water or stock, lower the heat and cover. Cook for about 10-12 minutes, until the broccoli has softened. Now transfer (some of, since I couldn't fit all this at once) the soup liquid and broccoli to a food processor or blender and liquefy. Transfer to a bowl or another pot while you blend the second batch of soup. Return to a pot over a low flame, check to see if it needs more salt or pepper. Throw in the juice of 1/2 a lemon and serve with cheddar crisps. Yum!