Garlic, it's what's for dinner: pork, potato leek soup, and kale

Garlic. The start to any good meal. Wine. The end of any good meal. Oh, wait. That could also be dessert, but I'm drinking my dessert tonight.

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!