Friday, October 22, 2010
Garlic, it's what's for dinner: pork, potato leek soup, and kale
Tonight's meal, started with a pork tenderloin I mentioned in another post. A simple, premarindaded garlic and herb tenderloin, cooked at 425 for 45 minutes.
Meanwhile, in a pot somewhere north of the pork, I added 1/2 a stick of butter, garlic, and chopped one leek (from the CSA). I added 4 or 5 washed but not peeled, chunked potatoes, and 4 cups of chicken stock to cover it all. I boiled it and then simmered for 20 minutes or so, until the pork was done.
While the soup was simmering, I blanched some kale in water. (I heard that takes bitterness out of greens. The kale didnt taste bitter, but why not?) I drained it, added a bit of butter, garlic (and then added more to the soup too), and a splash of vinegar. Sauteed the greens a bit more.
I took the pork out of the oven, and let it stand a few, while I added the potato to the blender and pureed it. I added it back to the pot with about 2 cups of milk, rinsing out the blender with it. I also added a scoop of ricotta cheese, for some reason, and a sprinkling of mozzarella cheese. I added S&P and some parsley.
I scooped up the soup, sliced the pork, and dished up the greens. What a great meal!