Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
Prep time: 20 minutes | Cooking time: 40 minutes | Serves: 4-6
Potato, butter and olive oil add richness to this hearty and satisfying winter soup from Island Grown:
This hearty recipe comes from our longtime greenhouse chief, Chloe Nelson. It yields three quarts.
As the days grow shorter, darker and colder, a volunteer force of Vineyard residents is preserving fresh farm produce that will help feed hundreds of hungry Islanders this winter. Island Grown Gleaning reclaims fresh vegetables from Vineyard farms,… Read More