California Farm Smoked Salmon Kale Soup Recipe by Hobby Horseman
Cooking Instructions Prep time 15 minutes, cook time about 1 hour 1 Chew a piece of raw kale: if the kale has not been exposed to winter frost, it will taste bitter, not sweet. Put bitter kale leaves overnight in freezer. Chew again after freezing, kale should taste sweet now. Make the broth by boiling the bouillion cubes and the cured pork pieces in 8 cups of water, about 15 minutes. 2 Strip stems out of kale leaves. Puree the stems of the kale leaves in food processor and add to the soup. Puree the wintercarrot, shallots, and celery. Add to the soup with a teaspoon of lemon juice for each cup of broth. Add stripped kale leaves to the soup. Bring to boil, about 15 minutes. 3 Set bacon aside, Use handheld stick mixer to puree the soup. Dice boiled bacon, add back to broth with soaked whole peas or frozen fresh whole peas, keep on medium boil till kale flavor is smooth and creamy, about 45 minutes. Taste. 4 Sprinkle the blue cheese crumbs in the soup. Use hand held stick mixer to make a creamy puree of the kale, the peas, the vegetables, the blue cheese crumble and the bacon bits. Taste, add boiling water if soup is too thick, stir till soup is perfect. Add pepper to taste. 5 To make fresh smoked salmon for soup, choose a shiny fat and oily salmon fillet, like sockeye. Rub salmon fillet with olive oil, sprinkle with dill weed, cold smoke on handwarm grill till flaky. Takes a few hours. Peel off the skin, leave the greyish fat layer under the skin on the meat, crumble salmon with fork. Salmon skin goes to the cat. 6 When the kale soup flavors are well integrated, add tablespoon of sherry wine and tablespoon of crumbled smoked salmon to each soup bowl, garnish with parsley, lovage, or cilantro, serve. A cup of soup serves 16 soup spoons, you can have a piece of salmon in every bite. Freezes well, reheats well. 1 Chew a piece of raw kale: if the kale has not been exposed to winter frost, it will taste bitter, not sweet. Put bitter kale leaves overnight in freezer. Chew again after freezing, kale should taste sweet now. Make the broth by boiling the bouillion cubes and the cured pork pieces in 8 cups of water, about 15 minutes. 1 Chew a piece of raw kale: if the kale has not been exposed to winter frost, it will taste bitter, not sweet. Put bitter kale leaves overnight in freezer. Chew again after freezing, kale should taste sweet now. Make the broth by boiling the bouillion cubes and the cured pork pieces in 8 cups of water, about 15 minutes. 2 Strip stems out of kale leaves. Puree the stems of the kale leaves in food processor and add to the soup. Puree the wintercarrot, shallots, and celery. Add to the soup with a teaspoon of lemon juice for each cup of broth. Add stripped kale leaves to the soup. Bring to boil, about 15 minutes. 2 Strip stems out of kale leaves. Puree the stems of the kale leaves in food processor and add to the soup. Puree the wintercarrot, shallots, and celery. Add to the soup with a teaspoon of lemon juice for each cup of broth. Add stripped kale leaves to the soup. Bring to boil, about 15 minutes. 3 Set bacon aside, Use handheld stick mixer to puree the soup. Dice boiled bacon, add back to broth with soaked whole peas or frozen fresh whole peas, keep on medium boil till kale flavor is smooth and creamy, about 45 minutes. Taste. 3 Set bacon aside, Use handheld stick mixer to puree the soup. Dice boiled bacon, add back to broth with soaked whole peas or frozen fresh whole peas, keep on medium boil till kale flavor is smooth and creamy, about 45 minutes. Taste. 4 Sprinkle the blue cheese crumbs in the soup. Use hand held stick mixer to make a creamy puree of the kale, the peas, the vegetables, the blue cheese crumble and the bacon bits. Taste, add boiling water if soup is too thick, stir till soup is perfect. Add pepper to taste. 4 Sprinkle the blue cheese crumbs in the soup. Use hand held stick mixer to make a creamy puree of the kale, the peas, the vegetables, the blue cheese crumble and the bacon bits. Taste, add boiling water if soup is too thick, stir till soup is perfect. Add pepper to taste. 5 To make fresh smoked salmon for soup, choose a shiny fat and oily salmon fillet, like sockeye. Rub salmon fillet with olive oil, sprinkle with dill weed, cold smoke on handwarm grill till flaky. Takes a few hours. Peel off the skin, leave the greyish fat layer under the skin on the meat, crumble salmon with fork. Salmon skin goes to the cat. 5 To make fresh smoked salmon for soup, choose a shiny fat and oily salmon fillet, like sockeye. Rub salmon fillet with olive oil, sprinkle with dill weed, cold smoke on handwarm grill till flaky. Takes a few hours. Peel off the skin, leave the greyish fat layer under the skin on the meat, crumble salmon with fork. Salmon skin goes to the cat. 6 When the kale soup flavors are well integrated, add tablespoon of sherry wine and tablespoon of crumbled smoked salmon to each soup bowl, garnish with parsley, lovage, or cilantro, serve. A cup of soup serves 16 soup spoons, you can have a piece of salmon in every bite. Freezes well, reheats well. 6 When the kale soup flavors are well integrated, add tablespoon of sherry wine and tablespoon of crumbled smoked salmon to each soup bowl, garnish with parsley, lovage, or cilantro, serve. A cup of soup serves 16 soup spoons, you can have a piece of salmon in every bite. Freezes well, reheats well. 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