#1,707: Kal-iflower Stoup

Yes this recipe really is called a “stoup.”  No I did not make an error when typing this.  Rachel Ray considers a stoup: “thicker than soup and thinner than stew.”  Personally I think this is a soup.  I don’t think it’s too thick.  Whatever…it still tastes good. 

3 tablespoons extra-virgin olive oil

2 russet potatoes, peeled and cut into 1/2-inch dice

1 large onion, chopped

5 garlic cloves, finely chopped

3 tablespoons finely chopped fresh rosemary (about 5 sprigs)

Salt and freshly ground pepper

1 large head cauliflower (about 2 1/2 pounds) quartered, cored and chopped (as you can probably tell, I used purple cauliflower)

2 jarred roasted red peppers drained, patted dry and chopped

6 cups chicken broth

1 pound kale, stems stripped off and discarded and leaves thinly sliced

1/4 teaspoon freshly grated nutmeg, or to taste

Freshly grated Pecorino Romano cheese (I omitted)

Heat the olive oil in a medium pot over medium-high heat. Add the potatoes, onion and garlic as you chop them; season with the rosemary, salt and pepper and cook, stirring frequently, until the vegetables soften a bit, 7 to 8 minutes. 

Add the cauliflower and cook for a few minutes. Stir in the peppers and chicken broth, cover and bring to a boil. Add the kale to the pot by the handful, letting each handful wilt before adding the next. Season with the nutmeg and cook for 5 minutes, then adjust the salt and pepper.

Ladle the stoup into bowls and sprinkle with the grated Pecorino Romano.