INGREDIENTS:
1 tsp. olive oil
2 medium leeks, white and tender green parts only, thinly sliced, rinsed well
4 cups broth
1 large potato, cut into ½ inch dice
½ tsp. salt
2 cups kale leaves, rinsed and chopped
1/8 tsp. nutmeg
pepper to taste
2 tbsp. fresh parsley, finely chopped
1 tbsp. fresh chives, finely chopped


THE PROCESS:
Heat ghee or oil in a heavy bottom saucepan.
Add the leeks, cover and cook over low heat, stirring until softened, about 5 minutes.
Add the broth, potato, kale, salt, partially cover, and bring to a boil.
Reduce the heat and simmer for about 15-20 minutes, until the potato is soft.
Remove from the heat.

Puree the mixture in a food processor or blender.
Return to pot, add nutmeg and pepper and reheat.
Serve with a sprinkling of parsley and chives.



Courtesy Louise Racine of Thirteen Moons Retreat