Hey, Krissywats, you requested this recipe several months ago. My office was in an upheaval then (actually, it still is--I think this is a permanent condition), and it took me a long time to find the piece of paper with this recipe on it. I apologize for the delay.
This soup is a gem. I first had it at a charming little hotel called the Oban Inn in Niagara-on-the-Lake (near Niagara Falls). They were gracious enough to share the recipe with me when I asked for it. Hope you like it.
Cream of Kale and Apple Soup
¼ cup (50 ml) unsalted butter
1 clove garlic, minced
1/3 cup (75 ml) onion, finely diced
6 cups (1.5 litres) curly or Siberian Kale, washed and dried, thick stems discarded
¼ cup (50 ml) flour
6 cups (1.5 litres) chicken stock
½ cooking apple, peeled, cored and thinly sliced (Ida red is suitable)
1 teaspoon dried tarragon
Pinch of dried thyme
Freshly ground pepper, to taste
Optional garnish: Crème fraiche or unsweetened whipped cream, and minced chives
In a large saucepan, melt the butter over low heat. Add the garlic and onion. Saute until transparent. Add the kale, stirring thoroughly. Cover the pan for 4-5 minutes to soften the leaves. Stir in the flour to form a roux and allow to cook for a few minutes. Slowly stir in the stock, apple, thyme and tarragon. Grind in the pepper to taste. Bring the soup to a boil. Reduce the heat and simmer 30 minutes. Correct the seasonings. Let cool. Puree in a blender, food processor or food mill until smooth. The soup can be made ahead to this point and refrigerated.
To serve, reheat the soup over medium heat. Pour into warmed bowls. Garnish with a small dollop of crème fraiche or whipped cream and a sprinkling of chives.