During Hurricane Sandy we lost power for 6 days and it was cold, cold, cold in the house. Then we got an early snowstorm, and we didn’t lose power, but it took me over 5 hours to get home, driving on icy roads.
It’s only November. There’s an entire winter ahead and from the looks of things, I’m thinking it’s going to be cold and stormy.
That has inspired me to think: SOUP.
Soup is good, isn’t it? Like a liquid electric blanket that warms you up inside and out.
Soup. Now that the stormy season is here, it’s what’s for dinner at my house.
Like this one:
Kale and White Bean Soup with Egg and Cheese
1 pound kale
2 tablespoons olive oil
1 large onion, chopped
2 cans cannellini beans (about 15 ounces each)
6 cups vegetable stock
salt and freshly ground black pepper to taste
4 large eggs
4 slices Italian-style bread, cut one-inch thick
1/2 cup freshly grated Parmesan cheese
Wash the kale leaf by leaf to remove any dirt or sand. Remove and discard the thick stems. Cut the leaves and thin stems into shreds. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes or until softened and beginning to brown. Mash half the beans and add them to the pan. Add the stock and bring the liquid to a boil. Add the kale, remaining beans and some salt and pepper to taste. Reduce the heat to a simmer, partially cover the pan and cook for 20 minutes. Beat the eggs. Gently pour small portions of the beaten egg into the soup in different places around the pan. Do not stir for 2 minutes. While the eggs are cooking, toast the bread. Stir the soup and ladle it into serving bowls. Top with the toast and sprinkle with cheese.
Makes 4 servings