Potato, Kale and Oyster Soup

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READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons vegetable oil
  • 3
    onions, thinly sliced
  • 2
    lbs yukon gold potatoes, peeled, and thinly sliced
  • 10
    cups chicken stock
  • 1
    teaspoon salt
  • 1
    lb kale, stems removed and washed
  • 1
    quart oyster, cut into four pieces if large
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DIRECTIONS

  • Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
  • Puree the soup in a food processor, and return to the pot. Bring to a simmer.
  • Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
  • Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
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