Name: Chilled Kale and Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Beef broth - 1 ½ cups; Water, or more as needed - 1 cup; Red potato, peeled and diced - 1 large; Garlic, sliced - 1 clove; Onion, finely chopped - ½; Fresh red chile pepper, seeded and chopped (Optional) - 1; Kale, finely chopped, stems included - 6 leaves; Ground nutmeg, or to taste - 1 pinch; Ground cinnamon, or to taste - 1 pinch; Ground allspice, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Bacon - 2 slices; Dried sage leaves, crushed - 2

Ingredients for - Chilled Kale and Potato Soup

1. Beef broth 1 ½ cups

2. Water, or more as needed 1 cup

3. Red potato, peeled and diced 1 large

4. Garlic, sliced 1 clove

5. Onion, finely chopped ½

6. Fresh red chile pepper, seeded and chopped (Optional) 1

7. Kale, finely chopped, stems included 6 leaves

8. Ground nutmeg, or to taste 1 pinch

9. Ground cinnamon, or to taste 1 pinch

10. Ground allspice, or to taste 1 pinch

11. Salt and ground black pepper to taste 1 pinch

12. Bacon 2 slices

13. Dried sage leaves, crushed 2

How to cook deliciously - Chilled Kale and Potato Soup

1 . Stage

Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.

2 . Stage

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.