Cream of Broccoli and Kale Soup

Ingredients

• 2 medium bunches of broccoli, florets removed and cut into smallish pieces
• 2-3c Kale, roughly chopped
• 1 medium onion, roughly chopped
• 1 tsp neutral oil
• salt
• 3 cloves garlic, chopped or minced or smashed
• 1tbsp unbleached all-purpose flour
• 1/4c dry white wine
• 1 bay leaf
• 1c chicken stock
• 2c vegetable stock
• 1/2c whole milk

Combine broccoli, kale, and onion with oil and some salt in a soup pot and saute over medium heat for about 8-10 minutes.  Add the garlic and cook 30 seconds.  Then add in the flour and toss around evenly, cooking for about a minute.  Add the wine and bay leaf and cook until the wine is absorbed - about a minute - then add the stock.  Bring to a boil and reduce to a simmer for 15 minutes.

Remove the bay leaf and blend everything together in a blender.  Return to the pot and add the whole milk.  Correct seasoning.  Le voila.

Thoughts: Good flavor, but we agreed that we could have used the soup to be pureed a little smoother.  I dunno - it was pretty standard, really.  We weren't blown away by this recipe.  How should we add more flavor in the future?  Anyway, unobjectionable.  Just nothing to write home about.

Disaster Index: 2/10