1 large yellow onion, thinly sliced
6 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil + 2 Tablespoons, divided
1/2 pound lacinato kale, about 1/2 bunch
1 pound small waxy potatoes, such as Yukon Gold
1 Tablespoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
2 oz piece of Parmigiano Reggiano with rind
6 cups low-sodium vegetable broth, hot
1/2 pound Tasso ham, cut into 1/4 inch dice
Herb Puree Garnish:
1 garlic clove, peeled and minced
1/3 cup (fully-packed) fresh parsley leaves, roughly chopped
1/8 cup (fully packed) fresh oregano leaves, roughly chopped
10 basil leaves, roughly chopped
1/2 lemon, zested
1/2 lemon, juiced
1/2 teaspoon kosher salt
Pinch of ground black pepper
1/3 cup olive oil
Prepare Aromatics: Cut both ends off of the onion and cut onion in half. Peel away the papery skin and discard. Thinly slice the onion into long pieces. Peel the garlic cloves and thinly slice as well. Heat ¼ cup of olive oil in a Dutch oven or large soup pot until shimmering. Add the onion and 1/2 teaspoon salt and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more.
Cut Kale and Potatoes: Using a sharp knife, cut the stems off of the kale. Stack the leaves of kale on top of each other, roll then cut into 1/4-inch strips. Cut the potatoes into ½ inch dice. Add the kale and potatoes to the pot with remaining 2 ½ teaspoons of salt and the black pepper. Sauté vegetables for about 5 minutes more.
Simmer Soup: Add the hot stock to the pot and bring to a boil then reduce heat to a simmer. Cut the rind off of the Parmigiano Reggiano and add just the rind to the soup. Reserve the rest of the cheese for garnish. Simmer until the kale and potatoes are tender, about 20 minutes.
Sauté Tasso: Cut the tasso into ¼ inch dice. Heat 2 tablespoons olive oil in a medium sauté pan. When hot, lightly sauté the tasso until it starts to get crispy on the edges. Do not add into the soup. Set aside until service.
Puree Garnish: Add everything to the bowl of a food processor or blender and process until smooth. Taste, adjust seasoning if necessary. Pour into a small bowl and set aside.
Serve: Lay out all of the soup bowls onto a clean work surface. Ladle the soup into bowls. Top the soup with a spoonful of the herb puree. Divide the tasso among the bowls (omit from vegetarian bowls). With a rasp, grate some parmigiano reggiano on top. Wipe rim and serve immediately.
Recipe created by Parties That Cook®