Thursday, January 24, 2008
Baked Potato and Greens Soup with Potato-Wedge Croutons
Another Veganomicon soup hit! This soup took quite a while to prepare, considering all the potatoes I had to scrub and cube and the kale leaves that needed washing and prepping. Believe it or not, it was the first time I'd purchased and prepared kale (I've eaten it many times, though), but I felt like I knew how to do it because I'd seen it done before. I opted for dino kale with it's beautiful, deep green, long leaves. I thought it might be easier to work with and it had the added bonus of being called dino, which for some reason, brought out the four-year-old in me (you know how little kids love dinosaurs). Instead of chopping or tearing the kale, I decided to chiffonade it. I thought it would be quicker to roll it up and slice multiple leaves at once as opposed to tearing up each leaf. The soup has great flavor and is thick and hearty. I love the potato-kale combination of flavors and textures.
As for the Potato-Wedge Croutons, the oil spray bottle I bought for less than $5 at Target turned out to be a dud, so I had to use Trader Joe's olive oil spray instead. It's not actually olive oil, it's like Pam. They still tasted good, though!
One interesting thing to note: Veganomicon gives instructions for baking potatoes on pages 60 and 146. Page 60 says to bake potatoes at 400 degrees F and page 146 says to bake them at 350. I followed page 60's advice, even though this soup is on page 146 and my potatoes were perfect.
Overall, definitely another winner from Veganomicon! Are you tired of the fact that I keep making soups from this book instead of venturing into all the other delicious-looking recipes? ;)
P.S. I'm watching Wednesday's episode of Rachael Ray's daytime talk show and Ted Danson just praised her because he had a delicious platter of vegan food in her green room!