Ingredients
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1 teaspoon vegetable oil or olive oil
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2 cups finely chopped leeks, excluding dark green parts
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2 cups celery stalks, chopped
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1/2 cup Irish stout
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3 cups Russet potatoes, peeled and chopped into 1/4 inch pieces
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2 cups rutabaga, peeled and chopped into 1/4 inch pieces
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1/4 teaspoon Frontier Co-op® Fennel Seed
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1/2 teaspoon Frontier Co-op® Ground Mustard
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1 teaspoon Frontier Co-op® Dill Weed
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6 cups water
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1/2 cup half and half
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2 cups packed Dino kale, stems removed, cut in thin strips
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1 pinch Frontier Co-op® Sea Salt
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1/2 cup packed fresh basil, cut into a chiffonade, for garnish
Directions
1. In a pan over medium-low heat, combine oil, leeks and celery. Sauté for about 8 minutes, until vegetables are soft.
2. Add stout, potatoes, rutabaga, fennel seed, mustard powder, dill weed, water and broth powder. Bring to a boil, then reduce to a simmer and cook for about 12 minutes, until potatoes and rutabaga are tender and soup mixture is thick.
3. In a blender, combine half soup mixture with the half and half. Puree.
4. Return pureed mixture to the pot. Stir in kale and cook over low heat for a few minutes, making sure mixture does not come to a boil, until kale is bright green.
5. Add salt and pepper to taste.
6. Garnish with basil chiffonade and serve hot.
To make the dish vegan, substitute sweetened almond or soy milk for the half and half.
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Frontier Co-op Frontier Co-op Fennel Seed, Whole, Organic 1.27 oz. SKU: 18481 -
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Frontier Co-op Frontier Ground Mustard 0.5 oz. SKU: 66030 -
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Frontier Co-op Frontier Co-op Dill Weed, Cut & Sifted 0.35 oz. SKU: 18420 -
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Frontier Co-op Frontier Co-op Low-Sodium Vegetable Broth Powder 1 lb. SKU: 2126 -
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Frontier Co-op Frontier Co-op Sea Salt, Table Grind 5 lb. SKU: 193 -
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Frontier Co-op Frontier Co-op Yellow Mustard Seed, Ground 1 lb SKU: 163 -
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Frontier Co-op Frontier Co-op Fennel Seed, Whole 1 lb SKU: 144
