Potatoe Kale Soup

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   1. Using the large stock pot, saute the chopped onions, fennel and salt on medium heat with the butter and evoo. Slow and steady is best, until the onions begin to caramelize. (About 10-15 minutes)

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   2. Add the vegetable stock and bring to a boil. Add the potatoes, celery, wine, and dill. Simmer for 20 minutes, covered until the potatoes have softened substantially.

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   3. In a separate pot, blanche the kale in just enough water to cover or alternatively you can steam the kale for the same effect.

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   4. Stir the steamed kale into the soup pot.

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   5. If you have in immersion blender, now is the time to use it to blend the soup to it's creamy goodness. Alternatively a blender, or food processor may be used to puree the soup in batches.

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   6. Return the soup to the pot and add the mustard, scallions, basil, and sour cream. Mix thoroughly.

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   7. Salt and pepper to taste. Reheat the soup until hot, but do not return it to a boil.

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   8. Garnish the soup with a small dollop of sour cream and a few chopped chives for shininess...

* Per serving · 4 servings · Values may vary.