I’m writing to you from my home office where a glance out the window brings me this view.
We have been dumped on generously! The snow stopped for a few days but has resumed today. It’s so beautiful! This view changes with the lighting throughout the day providing us with stunning views of the prairie.
In the late afternoon the mountains have a pink glow. I wish I could show you but none of my pics do it justice.
Our Christmas was busy and full with our whole family in town.
We continued our tradition of doing a separate adult celebration at our daughter Erin’s house and all the grands were farmed out. I love these people! There are so many comedians in this group we get exhausted from laughing so hard. It’s unfortunate not all of us were present as one of our son in-laws had to work 🙁
We hosted the grandkids Christmas celebration. Seventeen adults and children were accounted for. You could say it was delightful chaos.
With a large family, it’s fun to do things all together in one big group, then mix it up from time to time with small group gatherings as well. My son and I took his sweet little girl downtown on the carousel one day and went out to lunch. One of my highlights!
And the girls and I had a day of shopping and lunch. So fun! Except we were missing one of us who already headed back to Portland.
Okay, moving along now to the recipe. I bet you’re ready after all those photo’s. It’s so easy!
The temperatures have dipped making this hearty Creamy Potato Kale Soup perfect for this weather. These are the ingredients you will need. I get my cashew butter at Trader Joe’s.
Use a large stock pot for sautéing the veggies. You will puree it once they have cooked in the stock until tender.
I like to use an immersion blender, but using a standard blender works as well.
Add the kale and cashew butter at the end and adjust seasonings according to your taste. Let the kale cook until tender-about 10 minutes. If it’s too thick, thin with a little chicken or vegetable stock.
Top with crisped bacon and green onions and serve, or omit the bacon to make it vegan.
The buzz is that some of you got a spiralizer for Christmas. I’ve got some cooking class planning underway that will include spiralized dishes. Stay tuned for class info coming your way soon!
2 tablespoons olive oil
1 teaspoon minced garlic
2 cups chopped yellow onion
2 stalks celery, chopped
7 Yukon gold potatoes, cut in large chunks
1 head cauliflower, chopped in florets
1 quart chicken or vegetable stock, store-bought or homemade
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
6 cups stemmed and chopped Lacinato kale
1/2 cup cashew butter
crisped bacon and chopped scallions for garnish
In a large stock pot, heat olive oil until you add garlic and it sizzles but doesn’t burn. Saute for about 20 seconds. Add the chopped onion, stirring to coat with oil and garlic. Saute until translucent but not brown, about 7-8 minutes. Add the celery and stir. Cook for a few minutes then add the cauliflower, potatoes, salt, pepper, thyme, nutmeg and chicken stock. Bring to a boil, turn down heat, cover and simmer until vegetables are soft, about 25 minutes.
Using an immersion blender, (or a standard blender) puree until smooth. Remove some soup into a small bowl to dissolve cashew butter in. Mix until smooth and return to soup.
Add the chopped kale and let cook until soft, about 10 more minutes. Adjust seasonings adding more salt to your taste.
Serve garnished with crisped bacon and chopped green onions.