Get Well Soup

When my children were young, a favorite read-aloud story at our home was The Bunnies' Get Well Soup, by Joan E. Goodman.  In this book, which is reminiscent of one of my childhood favs, Stone Soup, by Marcia Brown, Mother Rabbit tells her young bunnies she is going to make a special soup to help them get rid of a case of sniffles.  Soon word gets around to neighbors who are also under the weather and a cast of animal characters shows up at the Rabbit home, bearing various vegetable offerings to add to the soup, in return for sharing in the bounty and getting well.  Not only did this story encourage my children to make and eat vegetable soup, it added to our family vocabulary and, to this day, when one of us is feeling sick, invariably, someone will suggest we make "get well soup."  

This winter, with so many people suffering through stomach bugs, respiratory infections, influenza and pneumonia, get well soup is a good recipe to make and deliver to someone who feels ill or enjoy it yourself, whether you are sick or well.  Although any vegetables, herbs or seasonings may be added to water or broth to make get well soup, Richard and I made a potato soup variation on Saturday and delivered it with hot cornbread to a cousin, whose wife was hospitalized with a case of pneumonia.  It probably had more to do with medications and good care, but we received word that the soup hit the spot and made our family member feel strong enough to leave the hospital. 

Get Well Potato Soup with Fresh Kale

 

Like mashed potatoes, which this recipe incorporates, Get Well Potato soup is a great comfort food.  With fresh kale I picked at the farm, it packs a nutritional punch that will help keep illnesses at bay.  Enjoy this recipe or create your own Get Well Soup and while flu runs rampant this winter, do all you can to stay well.

Get Well Potato Soup

In a medium saucepan, bring 3 cups water, seasoned with salt, pepper, garlic and onion granules, to a boil.  Add about 2 cups washed, peeled and diced potatoes to the water and gently cook until the potatoes are very soft, about 15 minutes.  Drain water and add 2 tablespoons butter to the potatoes.  With a potato masher, press the potatoes until the butter is melted and add about 1/4 cup cream or whole milk.  Mash until smooth, but slightly lumpy.  Cover mashed potatoes and keep warm.

In a large stockpot, boil 6 cups water, seasoned with salt and pepper, and add about 4 cups potatoes, washed, peeled and cut into bite-sized pieces.  Gently cook until potatoes are fork tender.
While potatoes cook, heat 2 tablespoons olive oil in a large skillet.  Add 1 cup onion, diced, and 2 garlic cloves, minced, to the hot oil and briefly toss, cooking until vegetables are transparent, but not brown.  In hot pan, add about 1 cup dry white wine and stir to combine.  Season with a pinch of salt and a few grinds of black pepper.  Gently cook until wine reduces by half.

When potato es are fork tender, drain water from the pot, reserving 1 1/2 cups cooking water.  Add the vegetable/wine mixture to the potatoes and stir to combine.  Add mashed potatoes, alternating a large spoonful with about 1/4 cup potato water and stirring until mashed potatoes are incorporated.  Continue until all mashed potatoes and water are used.  Add fresh thyme leaves, stripped from 3 sprigs, about 3 cups fresh kale, shredded, and 1/4 cup green scallions, chopped.  Stir to combine and, over low heat, slowly add about 1/4 - 1/2 cup heavy whipping cream, heating the soup until kale is bright green and soup is hot, but not boiling.  Adjust seasoning, if needed.

Serve with hot cornbread, on the side or crumbled into the soup.  
Stay well!