When end-of-summer kale comes in by the armload from the garden, “kale soup” becomes a familiar sounding menu option. But can’t we make it really different and flavorful for our guests, as the chill of Autumn sets in? And so it develops: browned Italian sausage chunks, lots of fresh thyme, a splash of white wine, potatoes and cannellini beans. Delicious served with a salad of fresh sliced pears, toasted almonds, and shavings of Parmesan Cheese and a basket of warm dill bread!
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Kale, Sausage and Cannellini Bean Soup - A Special Autumn Treat
In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. After all, we are Recipes from a Monastery Kitchen, and these kitchens extend far and wide, all over the world. Tables that welcome the “Stranger as Christ”, kitchens that “practice the presence of God” as Brother Lawrence taught, and communities that are built by hospitality, love and prayer. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity.
Mepkin Abbey is a monastery of the Order of Cistercians of the Strict Observance, commonly known as Trappists. We follow the Rule of St. Benedict and were founded in 1098 in Citeaux, France, from which we get our name “Cistercian.” As Trappists we are a cloistered contemplative community, worshipping God by chanting the psalms daily and seeking God in silence and solitude. Mepkin Abbey was founded in 1949 from Gethsemani Abbey in Kentucky, the first Trappist abbey in America founded in 1848 from France.
We have the tradition of eating simple meatless meals. The recipes in “Food for Thought” are chosen with the eye to healthy, easy to prepare meals that met the needs of our tradition and satisfy hard working monks. Good healthy food contributes to the mindfulness of God that we seek as we give thanks for all God has provided us.
Lent is a special time, on Ash Wednesday and Good Friday our main meal consists of bread and water. And in the evenings the brothers share a time of sacred reading of the Lenten book they chose, which was given in ceremony to each one by Father Abbot.
Last week one of our convent dinners included a whole head of cauliflower covered with a flavorful cheesy topping that was most enjoyable. Eating this prompted me to begin speculating about a possible Christmas cauliflower creation that might enhance a holiday dinner table. I envisioned something a little more dressed up with a stylish bit of sparkle and festive flare.
Here is what resulted from my culinary day dreaming: One saucy Head of cauliflower steamed whole, then covered with a combination of mayonnaise, etc., adorned with a skirt of rich dark green kale that has been slightly braised in oil and stylishly fluffed out around it. This basic beginning would then be tastefully embellished with bright red jewel like roasted cherry tomatoes. Thus attired my plain head of cauliflower would be stylishly prepared to make her special appearance at a very special meal.
This past weekend, I was a joy-filled member of the cooking team for our remarkable and award-winning marching band, Spirit of America. The band is embarking on a very exciting groundbreaking opportunity to travel to Dubai this January (2017) to assist in starting the first marching field band in the United Arab Emirates!
Over the past few months, they’ve had 4 rehearsals together to pull off this enormous project — creating a field show with 150 people from all over the United States! One thing we knew for sure, they needed to be fed well! My job was to cook for those with special diets. It was fun to spoil them and experiment with recipes that were gluten free, lactose free and vegan! When the weekend was over, it got me to thinking about creating more healthy recipes that we could add to our diet. This soup is high in fiber and packed with flavor, especially if you like the tastes of curry and coconut.
After having had so many special meals over Christmas and New Year’s
we wanted to come up with a simple yet satisfying supper on New Year’s
day. Remembering that we still had some leeks braving the cold out in our
almost barren gardens we decided on a potato leek soup, homemade bread
and a hearty salad. Since there was also some kale fighting for
survival out there why not add that to the soup making it even
healthier and giving it yet another dimension?
Our decision turned out to be a good one and everyone enjoyed it! They especially
appreciated its being light as well as very flavorful and heart-
warming,(the flavor was even better the next day) so when we make
it again I will suggest we make it a day or two before actually serving it.
We garnished it with a dollop of sour cream and chopped kale. A few bacon bits
or curls, if desired, could also add to its look and flavor.
*Whether you get your leeks from your garden or your grocery store it is important
to wash them ever so thoroughly because they often have soil hidden between the leaves
at their stems.
Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato and kale . Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
Add the vegetable stock and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice and freshly ground pepper to taste.
Ladle into bowls, and garnish with a dollop of sour cream and a healthy sprinkling of kale or bacon bits.
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.